Gently spiced dhal with coconut cream
- January 2016
- Serves 6
- Hands-on time 25 min, simmering time 50 min
A comforting vegetarian lunch or supper of lightly spiced lentils with coriander, ginger and coconut.
- Vegan recipes
- Vegetarian recipes
- 8g (2.7g saturated)
- 38.6g (9.3g sugars)
If you need to add more stock in step 2, ensure it’s ￼￼hot, as adding cold stock will slow the cooking process. For a creamier texture, you could whizz half the soup with a stick blender or in a food processor, then combine with the rest before serving.
Mung dhal are split mung beans that have had the ￼￼green husks removed. Buy them in the world food aisle of large supermarkets, from Indian grocers or at asiancookshop.co.uk. If you can’t find them, use split red lentils. You could use yellow split peas, but they take longer to cook and need to be soaked overnight before using.
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