Of which 15.8 g sugars and 2.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (lentils) · Iron (lentils)
Allergens none
Red lentil dahl
Red lentils stewed with spices and coconut milk, ready in one pot.
Ingredients
- 320 g (11½ oz) red lentils, uncooked
- 1 onion (120 g / 4 oz)
- 2 cloves garlic (6 g)
- 10 g fresh ginger
- 1 tsp turmeric (2 g)
- 1 tsp cumin (2 g)
- 400 g (14 oz) diced tomatoes
- 200 ml (¾ cup) light coconut milk
- 700 ml (3 cups) water
- 1 tbsp olive oil (15 g / ½ oz)
- cilantro, lime juice and salt, to taste
Method
- Heat the olive oil in a saucepan. Sauté the onion, garlic and ginger for 4 minutes.
- Add the turmeric and cumin and stir for 1 minute.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Vegetarian”. The English edition is coming soon.
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