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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

Serves 4
25 mins to prepare and 35 mins to cook
240 calories / serving
Healthy
Vegan
Vegetarian
Dairy-free

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.

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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