Red lentil dal
Red lentils simmered with onion, garlic, ginger and spices.
- 35 minto make
- 4portions
- Easyto cook
- Vegandiet
Ingredients
For 4 portions
- 250 g red lentils (dry)
- 900 ml tap water
- 1 medium onions
- 3 cloves garlic
- 2 centimeters ginger
- 2 medium tomato
- 2 Tbsp mustard seed oil
- 1 Tsp turmeric
- 1 Tsp cumin seeds
- 1 Tsp salt
- 1 Tbsp fresh coriander
Method
- Rinse the lentils and simmer them in the water with the turmeric for 20 minutes, until soft.
- Fry the cumin seeds in the oil, then add the chopped onion, garlic and ginger and cook until golden.
- Add the chopped tomatoes and cook for 5 minutes.
- Stir everything into the lentils, season with salt and top with coriander.
Nutrition
| A portion (401 g) | 100 g | |
|---|---|---|
| Energy | 321 kcal | 80 kcal |
| Protein | 16.4 g | 4.1 g |
| Carbohydrate | 47.7 g | 11.9 g |
| of which sugars | 3.2 g | 0.8 g |
| Fat | 8.4 g | 2.1 g |
| of which saturates | 1.2 g | 0.3 g |
| Fibre | 8.4 g | 2.1 g |
| Salt | 1.5 g | 0.4 g |
Footprint
| A portion | 1 kg | |
|---|---|---|
| Climate (CO₂ eq) | 0.2 kg | 0.51 kg |
| Nutrient pollution (N eq) | 1.6 g | 4 g |
| Land use for a year | 0.18 m² | 0.44 m² |
| Water use | 392 l | 978 l |
Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.
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