Dahl’s make a spicy alternative to a regular curry.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 medium onion finely chopped
- 1 clove garlic finely minced
- 1 inch piece ginger root peeled and finely minced
- 1 large carrot peeled and diced into small pieces
- 1 potato peeled and diced into small pieces
- 1 tsp ground cumin
- 100g red lentils washed
- 600ml reduced sodium vegetable stock
- 1 x 400g carton passata
- 1 x 210g can chickpeas drained
- 1 tbsp lemon juice
- Pinch of ground black pepper
- 1 wholemeal roti
Method
- Heat the oil in a large saucepan. Add the onion, garlic and ginger and fry gently for five minutes.
- Add the carrot, potato, cumin, lentils, stock and passata to the pan. Bring to the boil then turn heat down to a simmer. Cover the pan and cook for 20 minutes, stirring occasionally.
- Add the chickpeas, and more water if needed, and cook for a further 20 minutes, continuing to stir from time to time.
- Ladle the dahl into bowls and top with a squeeze of lemon juice and a little black pepper.
- Serve with wholemeal roti.