For me, I enjoy creating a base recipe that can then be adapted to add or replace with food that needs using up – take for example, the tomatoes in this lentil dahl. Because of this, you can change this basic recipe to better suit you, or take it as it is. Although simple, it’s certainly full of flavour and a good vegetarian curry option.
MAKES 4 PORTIONS
- 2 CUPS RED SPLIT LENTILS
- 6 CUPS WATER
- 4 SALAD TOMATOES / 10 CHERRY TOMATOES, DICED
- LARGE ONION, DICED
- HANDFUL OF SPINACH
- 4TSP GARAM MASALA
- 3TSP CURRY POWDER
- 3 CLOVES GARLIC / 4TSP CHOPPED GARLIC
- SAUCEPAN OF SUITABLE SIZE
- FRYING PAN
- WOODEN SPOON
- First, add the two cups of lentils and 6 cups of water to the saucepan and leave on a medium heat for 20 minutes or until the lentils have soaked up the water.
- Meanwhile, dice the onion and add to a frying pan coated in your oil of preference (I prefer a spray oil to keep the calorie count lower). Allow to cook on a low-medium heat.
- Dice the tomatoes and add to the cooked onions, along with the spices, garlic, salt and pepper. Continue to cook.
- Once the lentils are cooked, transfer the contents of the frying pan into the saucepan and mix.
- Stir in the spinach and leave to simmer for 5 minutes.
- Serve as you wish.
Now you have the basis for a delicious yet basic lentil dahl that requires minimal ingredients and effort. Perfect for meal prep or a quick, easy curry that can be enjoyed with rice or naan or equally on its own.