Chilaly
Warm, comforting, and brimming with vibrant flavors, Chilaly is a hearty red lentil stew that promises to elevate your dinner table. Packed with wholesome ingredients like creamy coconut milk, earthy cumin, and fresh spinach, this plant-based dish strikes the perfect balance between nutrition and indulgence. A fragrant medley of spices, including turmeric, coriander, and a hint of cayenne, infuses the dish with a subtle heat and depth, while carrots, tomatoes, and lime juice provide a bright, refreshing contrast. Ready in just 45 minutes, Chilaly is incredibly versatile—serve it over fluffy rice, pair it with warm flatbread, or savor it solo as a soul-soothing vegan meal. This flavorful one-pot recipe is an excellent choice for busy weeknights or cozy weekends, and it's sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup Red lentils
- 3 cups Water
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cayenne pepper
- 1 large Tomato, chopped
- 1 medium Carrot, diced
- 2 cups Spinach, chopped
- 1 cup Coconut milk
- 1 teaspoon Salt
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped
Instructions
Rinse the red lentils thoroughly under running water until the water runs clear. Set them aside.
In a medium saucepan, add 3 cups of water and the rinsed lentils. Bring to a boil over medium heat, then reduce the heat to low and let them simmer for 15-20 minutes or until tender. Skim off any foam that appears on the surface.
While the lentils are cooking, heat the olive oil in a large skillet or pot over medium heat.
Add the cumin seeds to the hot oil and toast them for 30 seconds or until aromatic.
Add the chopped onion, minced garlic, and ginger to the skillet. Sauté for 3-4 minutes or until the onion becomes soft and translucent.
Stir in the turmeric powder, ground coriander, and cayenne pepper. Cook for 1 minute to toast the spices.
Add the chopped tomato and diced carrot to the skillet. Cook for 5 minutes, stirring occasionally, to allow the vegetables to soften.
Pour the cooked red lentils (including any remaining cooking liquid) into the skillet. Stir well to combine.
Add the chopped spinach and coconut milk. Stir and let the mixture simmer for 5 minutes until the spinach wilts and the flavors meld together.
Season with salt and lime juice. Taste and adjust seasoning as needed.
Garnish with freshly chopped cilantro and serve hot with rice, flatbread, or enjoy it as a standalone stew.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2579 mg | 112% | |
| Total Carbohydrate | 96.8 g | 35% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 33.3 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2580 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
