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Carrot and chestnut dhal recipe

Carrot and chestnut dhal recipe

1 rating

Created by The Tesco Real Food team

Carrots are the hero of this interesting dhal recipe, with the chestnuts giving even more flavour and texture. A simple and healthy winter warmer that's great for using up Christmas or Sunday roast leftovers. See method

  • Serves 4
  • Takes 30 mins
  • 384 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 500g carrots, scrubbed, trimmed and grated
  • 2 tbsp garlic & ginger paste
  • 1 tsp ground cumin
  • 1 tbsp garam masala
  • 175g dried red lentils
  • 1 vegetable stock pot
  • 200g leftover roasted carrots or 300g tin baby carrots, drained and patted dry
  • 180g pack cooked whole chestnuts, chopped
  • 10g fresh coriander, chopped
2 of your 5-a-day and low in fat

Each serving contains

  • Energy

    1610kj
    384kcal     19%

  • Fat

    7g 10%

  • Saturates

    1g 4%

  • Sugars

    21g 23%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 55.6g Protein 15.6g Fibre 18g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat half the oil in a lidded pan over a low-medium heat. Cook the onion and grated carrot for 8-10 mins until starting to soften.
  2. Meanwhile, mix the remaining oil with the garlic and ginger paste and the spices. Add half to the onion mixture and cook for 1 min or until fragrant. Stir in the lentils, stock pot and 650ml boiling water. Bring to the boil, reduce the heat to low, then cover and simmer for 10 mins. Remove the lid and bubble for a further 5 mins or until tender.
  3. Meanwhile, toss the roasted or tinned carrots and chestnuts in a roasting tin with the remaining spice mix. Roast for 12-15 mins until tender and golden.
  4. Spoon the dhal into bowls, top with the roasted carrots and chestnuts, and scatter with the coriander to serve.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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