Red Lentil Dahl

This recipe is a great way to use up lots of veggies & can be served with rice, potatoes or bread! It can be served warm, fresh from the oven, or reheated the next day. Vegan-friendly (with an option to add meat if desired)

Prep:

15

mins

Cook:

15

mins

Shallow Frying

Fast & Easy

Ingredients

For 4 people as a main meal

500g of dried red lentils

2 red onions

3 cloves of garlic

½ a thumb-size piece of ginger

1 courgette

4 medium ripe tomatoes

2 tsp salt

2 tsp ground cumin

pinch of cayenne pepper

1 tsp ground turmeric

3 tsp medium curry powder

1 tsp freshly ground black pepper

3 tbsp tamari

juice of 1 lime

small bunch of fresh coriander

Method

Peel and finely slice the onions, garlic and ginger. Cut the courgette into bite-size pieces and roughly chop the tomatoes.
Sauté the onions, garlic, and ginger in 4 tbsp of water in a large pan on high heat for 5 minutes. Stir regularly, adding more water if they start to stick to the bottom of the pan. When the onions are soft, add the courgette, tomatoes, and 1 tsp salt. Cover the pan and cook gently over low heat for 5-10 minutes, stirring occasionally.
Add the lentils, spices, tamari, lime juice, the remaining salt, and 2 litres of water, and bring to the boil. Reduce to a low heat and simmer for 25 minutes, or until you are happy with the texture of the dahl. Stir regularly, as lentils have a tendency to stick.
Finely chop the coriander and sprinkle over the dahl. Serve with brown rice or toasted wholemeal pitta bread, cut into soldiers. Mango chutney is also a nice accompaniment.

Nutritional Information

A good source of fibre
A good source of protein
Vegan
Vegetarian
Gluten free
No added sugar
At least 1 portion of fruit or vegetables

Tips

Use wholemeal or wholegrain bread to increase fibre intake. This can help to improve digestive health.
Incorporate plenty of vegetables to the dish.

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