Lentils.org

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Lentils.org

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Grilled Lamb Chops with Curried Coconut Lentil Dal

Prep Time: 40 Minutes

Total time: 50 Minutes

Servings: 4

An amazing entree.

Lentils.org

Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    8 lamb chops

    olive or canola oil

    salt and pepper

    Lentil Dal

    1 cup (250 mL) red or green lentils

    canola oil, for cooking

    1 large onion, chopped

    1 large tomato, chopped

    ¼ cup (60 mL) chopped cilantro stems

    2-3 garlic cloves, chopped

    1 Tbsp (15 mL) grated fresh ginger

    1-2 Tbsp (15-30 mL) curry paste or powder

    1 tsp (5 mL) chili powder

    ½-1 can (14 oz/398 mL) can coconut milk

    ½ tsp (2 mL) salt

    fresh cilantro, for garnish


Directions

  1. In a large saucepan, cover the lentils with an inch or two of water and bring to a simmer; cook for 12 minutes, or until soft. Drain.
  2. Meanwhile, heat a generous drizzle of oil in a large, heavy skillet and sauté the onions for 4-5 minutes, until soft and starting to caramelize. Add the tomatoes, cilantro stems, garlic, and ginger and cook for another 2-3 minutes. Add the curry paste and chili powder and cook, stirring, for another minute.
  3. Add the drained lentils, coconut milk, and salt and bring to a simmer. Cook, stirring often, until the mixture thickens and reduces. Continue cooking until it’s as thick as you like.
  4. Meanwhile, pat the lamb chops dry with paper towels, drizzle with oil, and sprinkle with salt and pepper. Preheat the grill to medium-high and cook for 2-3 minutes per side or until done to your liking. Serve on a bed of lentil dal or with the dal spooned over top, garnished with sprigs of fresh cilantro.

Nutritional Information

  • Serving Size: 2 lamb chops, 1 1/2 cups (375 mL) dal
  • Per serving:
  • Calories 640
  • Total Fat 41 g
  • Saturated Fat 25 g
  • Cholesterol 60 mg
  • Carbohydrates 40 g
  • Dietary Fibre 9 g
  • Sugar 5 g
  • Protein 33 g
  • Sodium 660 mg
  • Potassium 905 mg