Yellow lentil dahl with carrots recipe

  • Serves 4
  • 25 mins to prepare and 35 mins to cook
  • 240 calories / serving
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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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  • 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
  • 1tsp garam masala
  • 1tbsp coriander, finely diced
  • salt
  • pepper
  • 1tbsp lemon juice
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  • Energy 1013kj 240kcal 12%
  • Fat 7.6g 11%
  • Saturates 1g 5%
  • Sugars 4.7g 5%
  • Salt 1.5g 24%

of the reference intake
Carbohydrate 33.7g Protein 13.4g Fibre 7.9g


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