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Yellow lentil dhal with carrots recipe
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25 ratings
This simple, nourishing dhal really hits the spot when it comes to flavour and can be served with a little rice or some bread, if you like. Share with friends or keep handy leftovers for the next day. See method
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
Each serving contains
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Energy
1015kj
240kcal
12%
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Fat
8g
11%
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Saturates
1g
5%
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Sugars
5g
5%
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Salt
1.5g
24%
of the reference intake
Carbohydrate 33.7g
Protein 13.4g
Fibre 7.9g
Method
This simple, nourishing dhal really hits the spot when it comes to flavour and can be served with a little rice or some bread, if you like. Share with friends or keep handy leftovers for the next day.
- 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.
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