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Tomato Coconut Red Lentil Dal with Spinach Rice
Vegan red lentil dal with coconut milk, tomatoes, spinach, ginger, lime, coriander, and rice.
40 min690 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
690 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 690 kcal |
| Protein | 24g |
| Carbohydrate | 77.6g |
| of which sugars | 14g |
| Fat | 24.5g |
| of which saturates | 6.9g |
| Fibre | 10g |
| Salt | 1g |
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Prepare the dal
Finely chop the onion, grate the garlic and ginger, rinse the red lentils until the water runs mostly clear, roughly chop the spinach and coriander, and zest and juice the lime.
Timer: 12 min