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Le Chaudron recipe

Dal de lentilles corail

Red lentil dal with coconut milk

⏱ 30 minServes 4Easy320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 400 g (14 oz)red lentils
  • 1yellow onion
  • 4 clovesgarlic
  • 4cm (1½ in) fresh ginger
  • 1green chilioptional
  • 400 ml (1⅔ cups)coconut milk
  • 400 g (14 oz)canned crushed tomatoes
  • 1 L (4¼ cups)vegetable stock
  • 2 tbspcoconut oil
  • 2 tspground cumin
  • 2 tspturmeric
  • 1 tspground coriander
  • 1 tspgaram masala
  • 1 tspmustard seeds
  • 1bunch of fresh cilantro
  • 1lime
  • 1 tspfine salt
  • 400 g (14 oz) red lentils
  • 1 yellow onion
  • 4 cloves garlic
  • 4 cm (1½ in) fresh ginger
  • 1 green chili optional
  • 400 ml (1⅔ cups) coconut milk
  • 400 g (14 oz) canned crushed tomatoes
  • 1 L (4¼ cups) vegetable stock
  • 2 tbsp coconut oil
  • 2 tsp ground cumin
  • 2 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp mustard seeds
  • 1 bunch of fresh cilantro
  • 1 lime
  • 1 tsp fine salt
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron Dutch oven (4 L / 4 qt)1 fine strainer1 wooden spoon1 chef’s knife1 cutting boardGaram masala

03 — Method

  1. Rinse the 400 g (14 oz) of red lentils in a fine strainer under cold water for 1 minute. Unlike other lentils, red lentils don’t need soaking.
  2. Peel the yellow onion and dice it finely, 3 mm (⅛ in). Remove the germ from the 4 garlic cloves and chop them. Finely grate the peeled fresh ginger.
  3. Finely slice the green chili, keeping the seeds if you like heat (optional). Chop half the cilantro, stems included — they add even more flavor.
  4. Heat 2 tbsp of coconut oil in the large cast-iron Dutch oven over medium heat. Fry the mustard seeds for 30 seconds until they start to pop.
  5. Add the onion and cook for 6 minutes over medium heat until golden. Stir in the garlic, ginger and green chili and cook 1 more minute.
  6. Sprinkle in the cumin, turmeric, ground coriander and garam masala and toast for 1 minute, stirring constantly so they don’t burn — this gives the dal its depth.
  7. Add the crushed tomatoes and cook for 3 minutes, stirring. Add the lentils, hot vegetable stock and salt. Bring to a simmer and cook over low heat for 20 minutes, stirring now and then.
  8. Stir in the coconut milk and cook 10 more minutes until the lentils break down and turn creamy. Adjust the seasoning, squeeze in the lime and sprinkle with fresh cilantro.

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CategoryMain dishes