RECIPE: Red lentil dahl

Packed full of fibre and plant based protein you can adapt this lentil dahl to make it more curry or soup like and adjust the spice level to your taste

Lentil dahl.jpg

Ingredients: (2-4 portions depending on if you are serving it as a lunch/dinner option or on its own without rice)

130g uncooked brown rice

1 medium onion

2 cloves of garlic

A vegetable stock cube

1 400g tin of tomatoes

A teaspoon of turmeric, cumin, chilli flakes, garam masala, coriander

300g red lentils

A couple of tablespoons of flaked almonds

Some fresh coriander to serve

Method:

  • Fill a medium saucepan with salted water, place over a high heat and bring to a boil.

  • While the water is heating dice the onion and garlic

  • Once water comes to the boil add the brown rice and cook according to the instructions

  • Heat another saucepan - you need a medium to high heat

  • Once it is hot add the onion and garlic and allow to cook for a few minutes. Keep adding a small amount of water to help soften and cook down the onion and garlic

  • Add the dried spices and allow it to infuse the onion and garlic - keep adding small amounts of water

  • Make the vegetable stock - you need about 900ml of stock

  • Add the chopped tomatoes

  • Add the lentils and stir the contents of the pan well

  • Add the stock and stir well

  • Bring heat down to a medium and leave to simmer for 20 minutes

  • Toast the flaked almonds on a dry pan

  • Chop the coriander 

  • Dress the dahl with the coriander and flaked almonds 

  • Serve & enjoy!

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Lauren Healy