Red Lentil Dal With Yoghurt

Red Lentil Dal With Yoghurt

Dal is a basic component of the Indian cuisine; meaning a stew made of various kinds of lentils. It can be served as a side or a main meal. This recipe packs lots of protein in the form of red lentils, teams up with cherry tomatoes and a topping of soy yoghurt with parsley. Serve with bread.

Ingredients (serves 2):
canola oil, 2 tbsp.
garlic, 1 clove, finely diced
fresh ginger, 1 inch, finely diced
red chili, 1/2-1 (depending on how spicy you like it), roughly chopped
6 cherry tomatoes, cut in halves
Garam Masala, 1 tsp.
cumin, 2 tsp.
coriander, 1 tsp.
red lentils, 1/2 cup
vegetable broth, 2 1/2 cups
salt, 1-2 tsp.
pepper to taste
sugar, 1/2 tsp.
white wine vinegar, 1/2 tbsp.
coconut flakes, 1 tbsp.

For the yoghurt:
soy yoghurt, 3/4 cup
fresh parsley, 1/4 cup, chopped
olive oil, 1/2 tbsp.
salt, pepper to taste
sugar, 1/2 tsp.

Directions:
1. In a cooking pot, heat up the oil. Then add garlic and ginger. Gently sauté for about 2-3 minutes. Add the chili and sauté for another few minutes. Throw in cherry tomatoes and lentils as well as the spices, and after another minute, add the vegetable broth. Bring to a boil, then let simmer for 15-20 minutes.
2. Meanwhile, prepare the yogurt: Just mix soy yoghurt, parsley, olive oil, salt, pepper and sugar.
3. At the end of the cooking time of the soup, add salt, pepper, sugar, white wine vinegar and coconut flakes.
4. Using an immersion blender, only partially puree the soup. And voila, you’re done!