Yellow lentil dhal with carrots recipe
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- Serves 4
- 25 mins to prepare and 35 mins to cook
- 240 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 1015kJ 240.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 1.5g
- Sugars
- 5g
of the Reference intake
Carbohydrate 33.7gProtein 13.4gFibre 7.9g
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- Heat half the vegetable oil in a large casserole dish over a moderate heat, then sweat theonionfor 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 thelentilsand 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.
- See more Side Dish recipes
