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Servings: 4
Calories: 460kcal
Ingredients
- 1 tablespoon coconut oil
- 1 teaspoon ground turmeric
- 1 teaspoon yellow mustard seeds
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 garlic cloves chopped
- 1 yellow onion chopped
- 2 cups yellow split lentils dry
- 1 green chili sliced and seeds removed
- 4 cups vegetable stock
- 2 cups water
- ½ cup coconut milk
To Serve
- ½ teaspoon Garam Marsala
- Fresh parsley leaves
- ½ teaspoon chili flakes
Instructions
- Heat the coconut oil in a large pan over medium heat.
- Add the ground turmeric, mustard seeds, and salt & pepper. Stir for 2 minutes, or until the mustard seeds start to pop.
- Add in the onion, garlic, and chili, and cook until the onion is translucent.
- Add the yellow split lentils and vegetable stock. Then stir and cook gently for 45-50 minutes, stirring occasionally. You can add more water if needed.
- Add 1/2 cup coconut milk just before serving, and stir through.
- Garnish with a sprinkle of garam marsala, chili flakes, and fresh parsley.
Notes
To reduce overall cooking time, you can soak the lentils overnight/8 hours before starting.
Nutrition
Calories: 460kcal | Carbohydrates: 66g | Protein: 26g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1289mg | Potassium: 1052mg | Fiber: 31g | Sugar: 6g | Vitamin A: 614IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 9mg
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