LENTIL DAHL RECIPE
Lentils are often overlooked, even though they’re an inexpensive way of getting a wide range of nutrients. They are packed with B vitamins, magnesium, zinc and potassium. They are also made up of over 25% protein, which makes them an excellent meat alternative, and a great source of iron, a mineral that is sometimes lacking in vegetarian diets.
Dahl is one of the healthiest and tastiest meals you can make. It's also super versatile, you can add additional ingredients that you fancy or that you have at home.
Enjoy!
INGREDIENTS
400g red lentils, washed and soaked for 30 minutes
2 tbsp vegetable oil
2 red onions, diced
6 cloves of garlic, diced
100g chopped ginger
100g green chillies
10 plum tomatoes, chopped
2 tsp chilli powder
1 tsp ground cumin
1 tsp turmeric
1 tsp cinnamon
2 tsp garam masala
METHOD
Dice the onion and garlic, and fry in a little oil until translucent. Add the diced chill and cook for 5 minutes, add the spices and cook out for 10 minutes. Then add the diced tomatoes and cook until it forms a thick paste.
Add the soaked lentils and about 1 litre of cold water.
Simmer for about 45 minutes or until the dahl has thickened and the spices have cooked out.
Serve with basmati rice, yoghurt & coriander dressing and flatbreads, enjoy!
CORIANDER & YOGHURT DRESSING
INGREDIENTS
200g soya yogurt
20g coriander
1 red onion
½ juice of a lime
METHOD
Dice the red onion, chop the coriander and mix into the greek yoghurt and add the lime juice, season and serve.
FLATBREADS - Chapatis
INGREDIENTS
400g plain flour
5g fresh yeast
50g yogurt
200g water
2g jerra/coriander seeds
5g salt
METHOD
Mix all the ingredients in a mixer on a slow speed for 6 minutes.
Prove the dough until it doubles in size. Split into four pieces and roll into balls.
Using a rolling pin, roll into flat oval discs. Cook in a dry and very hot frying pan.