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Daal recipe

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Showing just how great lentils can be, this gently spiced classic is always a winner. Here, we’re teaming lentils with loads of vibrant fresh veg – try carrots, potatoes, cauliflower, aubergine and more – for extra goodness. It’s delicious on its own mopped up with bread, or enjoy with fluffy rice. See method

Serves 10
1 hr 15 mins, plus chopping

Ingredients

300g alliums (onions, leeks or a mixture of both)
30g garlic
10ml vegetable oil
3kg mixed veg (Mediterranean, hard, root)
500g dried lentils (red split, yellow split)
1.5 litres curry base sauce

If you don't have any leeks, try using spring or white onions instead

Method

Peel (or trim) and roughly chop the alliums. Peel the garlic and finely chop.
Scrub or peel the veg, then chop into 2cm chunks.
Place a pan large enough to hold all the ingredients on a medium heat with the oil.
Add the alliums, cook for 4 to 5 minutes until they start to soften, then add the garlic and cook for a further 4 minutes, or until golden, stirring frequently.
Tip in the hard and root veg (if using), cook for 15 minutes or until golden and softened, then add the Mediterranean veg (if using) and cook for 10 minutes more.
Rinse the lentils, then add to the pan along with the curry base sauce and 600ml water. Cover, then reduce the heat and simmer gently for 40 minutes, or until the lentils are soft and creamy.
Season to taste with sea salt and black pepper.

Tip: If using tinned lentils, double the quantity and halve the water. Drain before using.