BABY FRIENDLY LENTIL AND VEGGIE DHAL RECIPE BY TASTY

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Baby Friendly Lentil And Veggie Dhal Recipe by Tasty image

Here's what you need: red lentils, butternut squash, sweet potato, vegetable stock, tomato puree, turmeric, chili powder, curry powder, salt, ginger, spinach, coconut milk, cilantro

Provided by Janani Ramnarayan

Categories     Lunch

Yield 2 servings

Number Of Ingredients 13

½ cup red lentils, washed and soaked in water for 15 minutes. Soaking is optional but it reduces cooking time.
1 cup butternut squash, diced
1 cup sweet potato, diced
vegetable stock, 1 stock cube dissolved in 500ml hot water.
1 tablespoon tomato puree
1 teaspoon turmeric
chili powder, to taste, optional
1 tablespoon curry powder, adjust to taste
salt, to taste
1 teaspoon ginger, grated
1 cup spinach
¼ cup coconut milk
1 teaspoon cilantro, for garnish

Steps:

  • In a pan, add lentils, squash, sweet potato, stock, tomato purée, spices, salt and grated ginger. Cover and let it cook for 12-15 minutes, until lentils have softened.
  • Add spinach and coconut milk. Simmer for 5 minutes, garnish with cilantro and serve.

Nutrition Facts : Calories 264 calories, Carbohydrate 46 grams, Fat 7 grams, Fiber 11 grams, Protein 9 grams, Sugar 8 grams

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