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Le Chaudron recipe

Dhal vegane au lait de coco

Vegan coconut red lentil dal

⏱ 30 minServes 4Easy285 kcal

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

01 — Ingredients4 servings

  • 400 g (14 oz)red lentils
  • 400 ml (1⅔ cups)coconut milk
  • 400 g (14 oz)canned crushed tomatoes
  • 1 L (4¼ cups)vegetable stock
  • 1yellow onion
  • 5 clovesgarlic
  • 4cm (1½ in) fresh ginger
  • 1green chilioptional
  • 3 tbspcoconut oil
  • 2 tspground cumin
  • 2 tspturmeric
  • 1 tspground coriander
  • 1 tspgaram masala
  • 1 tspmustard seeds
  • 1 tspcumin seeds
  • 1bunch of fresh cilantro
  • 2limes
  • 1 tspfine salt
  • 400 g (14 oz) red lentils
  • 400 ml (1⅔ cups) coconut milk
  • 400 g (14 oz) canned crushed tomatoes
  • 1 L (4¼ cups) vegetable stock
  • 1 yellow onion
  • 5 cloves garlic
  • 4 cm (1½ in) fresh ginger
  • 1 green chili optional
  • 3 tbsp coconut oil
  • 2 tsp ground cumin
  • 2 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 bunch of fresh cilantro
  • 2 limes
  • 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 board

03 — Method

  1. Rinse the 400 g (14 oz) of red lentils in a fine strainer for 30 seconds. Red lentils don’t need soaking.
  2. Dice the yellow onion 3 mm (⅛ in). Remove the germ from the 5 garlic cloves and chop finely. Finely grate the 4 cm (1½ in) piece of peeled ginger.
  3. Very thinly slice the green chili, keeping the seeds if you like heat (optional). Chop half the cilantro, stems included — they add flavor.
  4. Heat the 3 tbsp of coconut oil in the large cast-iron Dutch oven over medium heat and sizzle the mustard and cumin seeds for 30 seconds until they start to pop.
  5. Add the onion and cook for 6 minutes until golden. Stir in the garlic, ginger and chili and cook 1 more minute.
  6. Sprinkle in the ground cumin, turmeric, ground coriander and garam masala and toast for 1 minute, stirring constantly, without burning — this gives the dal its depth.
  7. Add the chopped tomatoes and cook 3 minutes. Add the lentils, hot vegetable stock and salt, bring to a simmer and cook over low heat for 20 minutes, stirring.
  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 limes and sprinkle with cilantro.

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CategoryMain dishes