Servings:
4
Cooking time:
60
INGREDIENTS
- 200 g red lentils
- 200 g tomato pulp
- 1 shallot
- 2 garlic cloves
- 1 teaspoon of fresh grated ginger
- 1 teaspoon of powdered turmeric
- 1/4 teaspoon of crushed chili pepper
- 125 g cherry tomatoes
- 80 g pumpkin seeds
- 1 bunch of fresh coriander
- 2 teaspoons of dried oregano
- coconut oil q.s.
- salt q.s.
- black pepper q.s.
INSTRUCTIONS
- Turn on the oven at 150°C. Cut the tomatoes in half horizontally, distribute them with the cut facing upwards in the central part of a baking sheet covered with parchment paper, sprinkle the surface with a teaspoon of oregano and with a little oil and season with salt. Bake and roast the tomatoes until tender.
- Meanwhile, mix the pumpkin seeds in a bowl with a tablespoon of oil, the remaining oregano and a little freshly ground pepper, then remove the pan with the tomatoes from the oven and bake the pumpkin seeds for about 5/6 minutes, until they are golden and crunchy.
- Heat 2 tablespoons of oil in a saucepan, add the chopped shallots, chili pepper, crushed garlic cloves, ginger and turmeric. Cook for a few minutes over low heat, then add the lentils previously rinsed and let them brown for another 2 minutes.
- Pour 500 ml of water and cook until the lentils have absorbed most of the cooking water. After this time, add the tomato pulp and continue cooking for another 10 minutes.
- Season with salt and serve the dahl by sprinkling each portion with a handful of crunchy pumpkin seeds, chopped coriander and roasted cherry tomatoes.
