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Potato and green bean dahl

with lentils, coconut cream and raisins

This potato and lentil dahl is spicy and filling. It's a fast-food, that can be prepared using only one pot and makes you body nice and warm.

Nice and quick!
Vegan
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

celery, soya

Ingredients

Potato

Cooked lentils

Coconut cream

Garlic

Ginger

Spice mix

Raisins

Green beans

Fresh coriander

Cayenne pepper powder

Vegetable broth

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2866
685
29
18
96
20
21
21
0
40

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

1.

Wash the vegetables. Peel the potato and cut it into cubes of 1cm. Place the potatoes in a pot and cover them with water. Bring the water to a boil and let the potatoes cook for 10 minutes. Drain the water and set aside.

2.

Cut the green beans into pieces of 2cm and remove the ends. Peel and mince the garlic and ginger. Drain and wash the lentils. Heat 2 tablespoons of olive oil in a pot and sauté the garlic and ginger for 1 minute. Keep stirring to avoid burning. Add the spice mix and let it cook for another minute. Add the potatoes, green beans, vegetable broth, lentils, raisins and half a litre of water. Bring it to a boil and let it simmer for 5 minutes, while stirring occasionally. Add the coconut cream and chopped coriander (reserve some to garnish the dish) and finish cooking for 1 more minute. Season to taste.

3.

Serve the dahl garnished with the remaining coriander and cayenne pepper.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2866
685
29
18
96
20
21
21
0
40

kJ
kcal
g
g
g
g
g
g
mg
mg