I am a freelance nutritionist living in Leeds City Centre. I enjoy trying new places with healthy food claims, and I give the low down on them.
Published October 20th 2012
This recipe is good, easy, cheap, and quick too. I served it with brown rice and added roast sweet potato & broccoli, but naan or pita bread would work well too, maybe with some curried okra on the side?
In any event, if you've got some lentils lying around or are looking for a hearty, delicious vegetarian meal to try, do this.
Curried Red Lentil Dahl
1 tbsp olive or canola oil 1 large onion, diced 1 clove garlic, chopped 1 tsp hot chilli powder 2 tsp curry powder 1 tsp ground turmeric
2 tsp each mustard and cumin seeds 200g cup split red lentils 500 ml vegetable stock
to 1 tsp salt
1-2 tbsp coriander, chopped
Heat the oil in a large frying pan over a low heat.
Add onion and garlic and cook until translucent.
Add the spices and cook for a further 2-3 minutes.
Tip in the lentils and the vegetable stock, bring to the boil, and then reduce the heat to a gentle simmer and cook until the lentils are tender. About 20-25 minutes. Season with salt to taste.
Stir in the coriander and serve with rice/naan bread/poppadoms and a green salad.
NOTE: I added a full can of coconut milk to the daal, but I imagine 1/2 a can (and 30 min. cooking time) would do the trick - it added a nice depth to the flavour profile.
I also cooked a pot of brown/wild/red rice (2:1 ratio of water to rice), adding freshly ground cardamom seeds and a Tbsp of coconut oil once it had cooked.
On the side I had a sliced beets and steamed kale with raisins. Gotta get those vegetables in!