Lentil Dal

Ingredients

• 2 shallots
• 2 cloves garlic
• 30 g ginger (1 piece)
• 2 tbsp sesame oil
• 1 tsp turmeric powder
• 0.5 tsp ground coriander
• 0.5 tsp ground cumin
• 30 g tomato paste (2 tbsp)
• 500 ml vegetable broth
• 400 ml coconut milk
• 200 g red lentils
• 60 g coconut chips (4 tbsp)
• 10 g coriander (0.5 bunch)
• Salt
• Pepper
• 2 tbsp Lime juice
• 1 pinch chili flakes

Instructions

1. 1.

   Peel the shallots, garlic, and ginger, and finely dice them. Heat the oil in a pot. Sauté the shallots, garlic, and ginger in it over medium heat for 5 minutes, stirring constantly. Then season with turmeric, coriander, and cumin, stir in the tomato paste and sauté briefly, then pour in the broth. Add coconut milk and lentils and simmer for about 10 minutes over medium heat until the lentils are soft; add a little broth if needed.

2. 2.

   Meanwhile, toast the coconut chips in a hot pan without fat for 3 minutes over medium heat; set aside.

3. 3.

   Wash the coriander, shake it dry, pluck the leaves, chop finely and stir into the soup. Season everything with salt, pepper, and lime juice and serve in 4 bowls. Break the coconut chips slightly, distribute them on top, and sprinkle the lentil dal with chili flakes.