Red Lentil Dahl & Seitan Fricassé - 100% BIO

Red Lentil Dahl & Seitan Fricassé - 100% BIO

Bio
Vegetarian
Share it
Serving(s)
2

Ingredients

For the fricassé
100
g seitan
1
small sweet potato
1/2
cauliflower
2
carrots
200
g spinach
1
onion
1
garlic clove
20
ml coconut milk
2
teaspoons coconut oil
1
teaspoon cumin
1
teaspoon garam masala
1
teaspoon ground coriander
*
Salt & black pepper
For the Dahl
250
g red lentils
1
onion
1
garlic clove
1
tomato
1
teaspoon tomato purée
2
tablespoons vegetable stock diluted in ½ litre water
1
teaspoon turmeric
1
teaspoon grated fresh ginger

Start by cutting the seitan into small cubes.

Wash, peel and then chop the vegetables into pieces of the same size, but do not touch the spinach.

Take a large cooking pot, heat the coconut oil over a gentle heat and sweat the seitan with the chopped onion and garlic for 2 minutes.

Next stir in the sweet potato, cauliflower and carrots and heat through for 5 minutes.

Add the spices, salt, black pepper and coconut milk and leave to simmer for 15 minutes. 5 minutes before the end, add the spinach to the pot.

Taste and adjust the seasoning if necessary, and then keep this seitan dish nice and hot.

Tip : To enjoy the full benefit of the vegetables’ goodness, it is essential not to overcook them.

To make the Dahl, peel and finely chop the garlic and onion, then sweat in a pan for 2 minutes.

Wash and chop the tomato.

Next add the red lentils, spices, vegetable stock, chopped tomato and tomato purée to the pan. Leave to simmer away for about 15 minutes (check the suggested cooking time for the lentils).

Taste and adjust the seasoning if necessary.

You can sprinkle over some chopped fresh coriander and sesame seeds and then serve piping hot.

Share it

Nos autres recettes

Red Lentil Dahl & Seitan Fricassé - 100% BIO

Courgette Fritters and Greek Yoghurt Dip

Zespri SunGold Kiwi, Carrot, Mint and Pineapple Smoothie

Tomato and Rice Soup