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Yellow lentil dhal with carrots recipe

Yellow lentil dhal with carrots recipe

25 ratings

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

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

Each serving contains

  • Energy

    1015kj
    240kcal     12%

  • Fat

    8g 11%

  • Saturates

    1g 5%

  • Sugars

    5g 5%

  • Salt

    1.5g 24%

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

Method

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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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