Red daal

Indian-inspired daal with red lentils, ginger, carrot and curry madras. The lentils make the dish super filling, the coconut milk adds a delicious fattiness and creaminess, and the fresh ginger makes it a little bit strong and spicy.

Sold in selected stores in: Nemlig.com, Coop, Salling and Dagrofa

Ingredients: Coconut milk*, tomato*, water, 14% red lentils*, 11% carrot*, onion*, lemon juice*, salt, 0.56% mild curry*, tomato concentrate*, garlic*, rapeseed oil*, 0.28% strong curry * (contains mustard*), lime leaves*, ginger*, black pepper* and chili flakes*.

* = Organic.

Labels:

Gluten-free

Lactose-free

Vegan

Preparation

Microwave: Remove the tray from the cardboard packaging and pierce the film lid 3-5 times. Heat for 3-4 minutes at 650 W.

Conventionel oven: Remove the tray from the cardboard packaging and peel off the film halfway from the tray. Place the tray in the middle of a 160°C hot oven for 20 minutes. After end heating, remove the film and stir the dish.

The dish must be heated to a temperature of at least 75°C.

Tip: Sprinkle with almonds, herbs and tomatoes. Serve with naan bread and dip.