The red lentils cook in just 15 minutes and partially dissolve forming a creamy base. With coconut milk and turmeric they create a golden and spicy bowl, served over baby spinach that wilts slightly in the heat of the lentils.
Mediterranean
Red lentil salad with turmeric and coconut milk
Warm red lentil salad with coconut milk, turmeric and cilantro. Indian-inspired vegan bowl, spicy and nutritious.
- Spain
- Salad
- Light
- Low fat
- High fiber
- Low sugar
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 14 g
- Fiber 8 g
- Carbohydrates 34 g
- Fat 9 g
- Sodium 180 mg
Story behind the dish
Preparation
Red lentil salad with turmeric and coconut milk is a preparation from Spain with easy difficulty. Reserve about 25 minutes in total (10 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g of red lentils.
- Have ready: 200 ml of coconut milk.
- Have ready: 1 teaspoon turmeric.
- Have ready: 1 teaspoon of cumin.
- Have ready: ½ teaspoon ground ginger.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook the lentils in water with the garlic and turmeric for 12-15 minutes until…
Cook the lentils in water with the garlic and turmeric for 12-15 minutes until tender. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Drain if there is liquid left; pour coconut milk
Drain if there is liquid left; pour in the coconut milk. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the cumin
Add the cumin, ginger and lemon juice. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook for 2 more minutes over low heat
Cook for 2 more minutes over low heat. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Arrange the baby spinach in bowls.
Arrange the baby spinach in bowls. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour the hot lentils over the spinach (they will wilt…
Pour the hot lentils over the spinach (they will wilt slightly). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Garnish with fresh cilantro and red chili slices
Garnish with fresh cilantro and red chili slices. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Draining the ingredients well prevents the dish from becoming watery or greasy.
- If you use canned legumes, drain and rinse them to reduce sodium and improve flavor.
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