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Ingredients
| 1 tbsp tbsp | Sunflower Oil Sunflower Oil | ||
| 1 pieces piece | Onions
Onion (peeled and chopped) | ||
| 2 cloves clove | Garlic
Garlic (peeled and chopped) | ||
| 2 tsp tsp | Curry Powder Curry Powder | ||
| 0,5 tsp tsp | White Pepper White Pepper | ||
| 250 g g | Lentils Lentils | ||
| 1 pieces piece | Vegetable cube for soup
Vegetable cube for soup (cube) | ||
| 1 tins tin | Chopped Tomatoes Chopped Tomatoes | ||
| 200 ml ml | Water Water | ||
| 1 tins tin | Coconut Milk Coconut Milk |
Add ingredients to existing shopping list or create new one
Create new shopping listRed Lentil Dahl
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Method
By Caitríona Redmond
1 serving will give you 1-2 portions of your 7-a-day, boost this by stirring in fresh spinach leaves or green beans.Caitríona’s kids love this dahl when they get home from school because it’s so full of flavour and easy to digest. They call it a ‘hug in a bowl’.
Method
Heat the sunflower oil in a large saucepan on a medium heat, cook the onions for 5 minutes until they soften. Add the garlic and stir around until it softens (about 2 minutes). Pour in the curry powder, white pepper, and red lentils. Stir so that all the ingredients are combined.
Add the stock cube, chopped tomatoes, and hot water. Stir until the stock cube dissolves. Pour in the coconut milk and stir once again until the milk is combined with the liquid.
Cover the saucepan and simmer on a very low heat for about an hour/until the lentils have soaked up the liquid. To prevent the lentils from sticking to the bottom of the saucepan, stir regularly.
Serve with fresh chopped coriander on top and a helping of brown rice on the side.
