Ainsley Harriott Grains Lentil Dahl 150G
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A savoury mix of lentils with tomato, garam masala, brown mustard seeds and chilli.
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Lentil Dahl has always been a firm favourite in Indian cuisine. My twist on this classic dish combines a blend of red and brown lentils with a little Basmati rice. This delivers not only delicious flavours but high protein and fibre content to your meal.
Pack Size: 150g
- Less than 1% fat!
- No artificial colours or preservatives
- Suitable for vegetarians
Dried Red Split Lentils (40%), Dried Lentils (20%), Dried Basmati Rice, Chick Pea Flour, Tomato Powder (5%), Sugar, Flavouring (contains Gluten), Dried Garlic, Salt, Garam Masala [Coriander, Cinnamon, Garlic, Pimento, Cardamon, Cumin, Black Pepper, Ginger, Turmeric, Cloves, Flavourings, Cayenne Pepper], Yeast Extract, Mustard Seeds, Chilli Powder, Onion Powder, Carrot Powder, Ground Turmeric
- Contains: Barley, Gluten, Wheat, Mustard
- Store in a cool, dry place.
Country of Origin:
Origin Free Text:
Made in the UK from local and imported ingredients
Number Of Uses:
2 This Pack Serves 2
Hob (From Ambient): Empty the contents of both sachets into a medium sized saucepan.
Add 500ml of cold water.
Bring to the boil.
Cover and simmer gently for 12-15 minutes until lentils are soft and the dahl is thickened. Carefully remove the lid and stir frequently throughout cooking to prevent sticking.
If desired, stir in a tablespoon of plain yoghurt and sprinkle with chopped fresh coriander to serve.
Preparation and Usage:
A spicy and delicious Indian inspired dish, great on its own or as a side.
Chargrilled Chicken with Lentil Dahl and Mint and Yoghurt Dressing
1 x 150g Ainsley Harriott Lentil Dahl
1 small lime
30ml (2 tbsp) olive oil
2 tbsp chopped fresh coriander
2 x 100g (4oz) boneless, skinless chicken breasts, each cut into 6-7 slices
60ml (4 tbsp) Greek yoghurt
1 tsp chopped fresh mint
Sea salt and freshly ground back pepper
Method: Cook the lentil dahl according to instructions on the packet.
Heat a heavy-based griddle pan or large non-stick frying pan. Finely grate the rind from the lime and place in a bowl, cut the lime in half and squeeze in the juice of one half. Cut the other half into four wedges and set side. Add olive oil to the lime mixture with half of the coriander and add a pinch of salt and plenty of freshly ground black pepper. Rub the mixture over the chicken slices, cook on the griddle pan for 4-5 minutes until cooked through and golden brown, turning once. Meanwhile, place the Greek yoghurt in a bowl and add the rest of the coriander with the mint. Season to taste and mix until well combined.
To Serve: Divide the lentil dahl between warmed plates and arrange a pile of the chargrilled chicken on top. Drizzle over the mint and yoghurt dressing to serve.
- Free From Artificial Colours
Free From Artificial Preservatives
- Recyclable Carton
Name and Address:
I hope that you enjoyed my Lentil Dahl
If you have any comments or suggestions please get in touch via my website www.ainsley-harriott.com
150 Grams ℮
|Typical Values||Typical Values (Cooked as directed without yoghurt) Per 100g (cooked)||(Cooked as directed without yoghurt) Per Serving 266g (cooked)|
|of which sugars||1.6g||4.3g|
|of which saturates||0.1g||0.3g|
|Per Serving: 240 Calories, 1.1g Fat, 1.13g Salt||-||-|
|This Pack Serves 2||-||-|
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