Dahl recipes with our organic Indian spiced broth

#RECETTES

Rediscover homemade Indian Dahl with ourorganic Indian brothwith cumin curry spices

Looking for a healthy, fragrant and comforting dish?Lentil Dahlis a staple of Indian cuisine, appreciated for its simplicity and richness of flavors.

Thanks to ourorganic Indian broth, a concentrate of spices with notes ofcumin, curry, coriander andturmeric, these 5 vegetarian (and vegan!) recipes become even more delicious,digestibleand easy to prepare.

OfClassic Red Lentil DahlAtSpinach and coconut dahl, through to more generous versions based onbutternut,riceOrquinoa, these are complete dishes, rich in vegetable proteins and taste, perfect for the whole family.

Indian Red Lentil Dahl

Ingredients :

- 2 sachets of organic brothIndian
- 1 large cup of coral lentils
- 1 carrot
- 1 large shallot
- 5 tablespoons of crushed tomato pulp
- 5 tablespoons of coconut cream
- 1 bunch of fresh coriander
- Salt and pepper
- 2 tablespoons of olive oil

Preparation :

1. In a sauté pan or Marion's Vitaliseur, pour the olive oil. Add the chopped shallot and sauté for 2 to 3 minutes.
2. Cut the carrot into small cubes, add it and cook for another 6 to 7 minutes.
3. Add the coral lentils, the tomato pulp, the two sachets of organic brothIndian, salt, pepper and mix well.
4. Cover with boiling water and simmer for 25 to 30 minutes, covered, until the lentils are fully cooked.
5. Add the coconut cream, mix and cook for another 6 to 7 minutes over low heat.
6. Serve piping hot with fresh coriander on top.

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Indian Sweet Potato Dahl

By @la_petite_fooderie

Ingredients :

- 1 sachet of organic brothIndian
- 2 onions
- 1 butternut
- 1 sweet potato
- 200 ml of coconut milk
- 200 g of lentils (precooked)
- 100 g of rice
- 100 g of quinoa
- 1 tbsp. olive oil
- Fresh parsley

Preparation :

1. Infuse the organic broth sachetIndian8 to 10 minutes.
2. Brown the onions in the oil for 6 minutes.
3. Add the diced vegetables and sauté.
4. Pour in the infused broth, coconut milk, and spices.
5. Add the parsley and cook for 20 minutes over high heat.
6. Add the precooked lentils and cook for another 5 minutes.
7. Add the rice, quinoa, a little water or coconut milk, and cook for 10 minutes over medium heat.
8. Serve warm in a bowl.

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Spinach and Coconut Dahl

By @labellegourmandise

Ingredients :

- 1 onion
- 120 g of coral lentils
- 130 g of spinach shoots
- 200 g of water
- 2 tbsp. coconut milk
- 1 sachet of organic brothIndian
- Salt and pepper

Preparation :

1. Brown the chopped onion in olive oil.
2. Add the lentils, spinach, water, coconut milk and organic broth sachetIndian.
3. Cook, covered, over medium heat for 15 minutes.
4. Remove the broth sachet.
5. Serve with lemon juice, pomegranate, crushed peanuts, parsley or white rice.

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Red lentil and coconut milk dahl

By @mespetitsbols

Ingredients :

- 250 g of coral lentils
- 1 sachet of organic brothIndian
- 240 g of coconut milk
- 2 tbsp. tomato paste
- 1 onion
- 1 clove of garlic
- 1 tsp. curry
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. of colombo
- 1 tsp grated ginger

Preparation

1. Rinse the lentils and drain them.
2. Brown garlic, onion and spices in oil.
3. Add the lentils, tomato paste, organic brothIndianand coconut milk. Add salt.
4. Cook for 30 minutes over medium heat, covered, stirring regularly.
5. Serve with basmati rice, spinach and coconut flakes.

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