Yellow lentil dahl

I still remember the first time I had dahl. I was in Washington DC during my undergraduate degree and we decided to go and explore different cuisines in between conferences. I had read about Indian cuisine but I never grew up with these bold and very aromatic flavors. I remember the soft, silky, and warm taste of the dahl in my mouth, I also remember that I asked for medium spice, and oh my gosh; it was more than mild from my plain Colombian taste buds. However, I managed to finish the whole soup and decided to start making it my weekly dish.

One thing about me is that I love lentils, I believe they are one of the most underrated but most delicious grains! They are packed with protein (about 25%), magnesium, zinc, and potassium; plus, they are inexpensive and extremely versatile.

This recipe I created while working with a client in Toulouse.

Serving: 2 pax

Ingredients:

• 200 gr red or yellow lentils

• 1 tbsp olive oil

• 2 tsp of curry powder

• 1 tsp turmeric

• 1 red onion chopped

• ½ liter vegetable broth

• 1 cup Coconut milk

• 1 tsp ginger powder

• 1 tsp of fennel seeds

• Salt and pepper to taste

Instructions:

In a pot add the olive oil and add the onions until translucent with the fennel seeds; until the aroma is released. Add curry, turmeric, and ginger powder. Add the broth and lentils; cook until the lentils are done. Add coconut milk, salt, and pepper to taste. Serve with rice and chopped coriander.

Enjoy!