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Jvermeulen
Dahl with coriander oil
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Ingredients
Directions
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Heat 1 tablespoon of oil in a soup pot and fry the onion and garlic for about 3 minutes. Add the garam masala and fry briefly.
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Pour the stock in the pan, add the lentils, red pepper, ginger and all the tomatoes and cook the lentils for about 20 minutes.
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In the meantime, use a hand blender to simmer the rest of the olive oil with the coriander, 2 tablespoons of water and a pinch of salt.
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At the end of the cooking time add the spinach to the soup and let it shrink. Season the soup with salt and pepper.
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Divide the soup over large bowls and serve with a spoonful of yogurt, coriander oil and flat bread.
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Nutrition
830Calories
Fat42% DV27g
Protein64% DV32g
Carbs35% DV105g
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