fusion

Coconut Lime Lentil Dal Tacos with Pickled Shallots

Name: Coconut Lime Lentil Dal Tacos with Pickled Shallots
Yield: 1 serving
Cuisine: fusion
Ingredients: 67 g red lentils (dry); 108 g coconut milk (canned); 180 g water; 5 g curry powder; 54 g baby spinach; 65 g corn tortillas (6-inch); 31 g shallot, thinly sliced; 18 g lime juice; 9 g fresh cilantro, chopped; 2 g salt

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

Lunch Dinner

Easy

Balanced Vegetarian Vegan Gluten free High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

26 g Protein

87 g Carbohydrates

26 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

67g red lentils (dry) 236 kcal
108g coconut milk (canned) 213 kcal
180g water 0 kcal
5g curry powder 15 kcal
54g baby spinach 12 kcal
2.69 piece (65g) corn tortillas (6-inch) 142 kcal
31g shallot, thinly sliced 22 kcal
18g lime juice 5 kcal
9g fresh cilantro, chopped 3 kcal
2g salt 0 kcal

Cooking instructions

red lentils (dry)coconut milk (canned)watercurry powdersalt
Rinse lentils. In a small pot, combine lentils, coconut milk, water, curry powder, and salt; simmer until lentils are tender and thick, stirring occasionally.
shallotlime juicesalt
Meanwhile, quick-pickle the shallot: toss sliced shallot with lime juice and a pinch of salt; set aside.
corn tortillas (6-inch)
Warm tortillas in a dry skillet or directly over a low flame for a few seconds per side.
baby spinachlime juice
Stir spinach into the dal to wilt, then remove from heat. Taste and brighten with extra lime if needed.
corn tortillas (6-inch)shallotfresh cilantro
Assemble tacos: spoon dal into tortillas, top with pickled shallots, and garnish with cilantro.
Serve immediately while warm.