fusion

Coconut Harissa Lentil Dal with Crispy Shallot Roti Crumbs

Name: Coconut Harissa Lentil Dal with Crispy Shallot Roti Crumbs
Yield: 1 serving
Cuisine: fusion
Ingredients: 68 g red lentils (dry); 335 g water; 96 g coconut milk (canned); 20 g harissa paste; 8 g olive oil; 36 g shallot, thinly sliced; 32 g whole wheat roti, torn into bite pieces; 8 g lemon juice; 2 g ground coriander

This simmered dish pairs red lentils with coconut milk, harissa paste and shallot, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

24 g Protein

73 g Carbohydrates

32 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

68g red lentils (dry) 239 kcal
335g water 0 kcal
96g coconut milk (canned) 189 kcal
20g harissa paste 32 kcal
8g olive oil 71 kcal
36g shallot, thinly sliced 26 kcal
32g whole wheat roti, torn into bite pieces 88 kcal
8g lemon juice 2 kcal
2g ground coriander 6 kcal

Cooking instructions

red lentils (dry)water
Rinse lentils. Add lentils and water to a saucepan, bring to a simmer, and cook 12 to 15 minutes until tender.
coconut milk (canned)harissa paste
Stir in coconut milk, harissa paste, and salt; simmer 5 minutes until slightly thickened.
olive oilshallot
In a small skillet, heat olive oil over medium. Add sliced shallot and cook, stirring, until golden and crisp; remove to a paper towel.
waterwhole wheat roti
Toast torn roti pieces in the same skillet for 1 to 2 minutes until lightly crisp (add a splash of water if the pan is dry).
shallotwhole wheat roti
Serve dal topped with crispy shallot and roti crumbs.