Eat healthy for less – Yellow lentil dhal with carrots
Time: 1 hour
Serves 4
A simple and tasty dhal which really hits the spot for flavour, serve with some rice or flat bread, great for next day leftovers too, 240 kcal per serving
Ingredients
- 200g split yellow (or red) lentils, soaked in cold water overnight and drained
- 50ml vegetable oil
- 500ml vegetable stock
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch piece of fresh ginger, minced
- 1 small carrot, peeled and finely diced
- 1tsp chilli powder
- 2tsp ground cumin
- 2tsp ground coriander
- 1 tsp garam masala
- 1tbsp coriander, finely diced
- salt
- pepper
- 1tbsp lemon juice
Method
Heat half the vegetable oil in a large casserole dish over a moderate heat, then sweat the onion for 4-5 minutes until softened. Add the garlic and ginger and continue to cook for a further 2-3 minutes. Add all the spices (apart from the chilli powder) and 1tsp of salt and stir well.
Add the lentils and mix well. Add the stock and bring to the boil, boiling vigorously for 5 minutes, then reduce to a simmer for 20-25 minutes until soft.
Heat the remaining vegetable oil in a frying pan and sauté the carrot for 3-4 minutes, tossing occasionally. Add the chilli powder to the carrots, stir well and remove from the heat.
Adjust the lentils for seasoning and stir in the coriander. Spoon into a metal serving bowl and top with the carrot, then serve.
