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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
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
Tips
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