Red Lentil Dahl

Vegan

Red Lentil Dahl Dahl – a spicy lentil sauce used all over the Indian subcontinent – is a fantastic accompaniment to curries, as well as being a great source of protein. Other nice additions are fresh corriander and tumeric.

Serves:

4 - 6

Time:

30 minutes

Ingredients:

1 tsbp vegetable oil
1 small onion, chopped
1cm/½ inch cube fresh ginger, grated
1 clove garlic, crushed
2 tbsp cumin seeds
½ tsp mild chilli powder
1 cup red lentils
2 cups water (add more during cooking time if you prefer more runny dahl)
1 tin chopped tomatoes
Juice ½ lemon
Salt to taste

Method:

1. Wash lentils well in a sieve before adding them to a pan with water.

2. Bring them to boil before turning down to simmer, while you prepare the spice mix (step 3).

3. In a separate frying pan, fry the onion, ginger and garlic for a minute in the vegetable oil, before adding the cumin and chilli. Brown off for a minute or two, stirring, but don't allow to burn.

4. Add this mixture into the lentils, followed by the tomatoes, then allow to cook for around 15 mins or until lentils are soft.

6. Add in more water if you prefer a runnier dahl. Followed by the lemon juice and salt to taste.

7. Serve with some nice bread, chapati or naan.