A delicious and healthy vegetarian option.
- ½ red (or white) onion (diced)
- 2 cloves of garlic (finely chopped)
- 1 inch of ginger (grated or finely chopped)
- 1 tin of chopped tomatoes
- 200 g red lentils (uncooked)
- 300 ml water
- 1 vegetable stock cube
- 50 ml low fat coconut milk
- ¼ of an apple
- 1.5 tblsp ground cumin
- pinch cayenne pepper
- 1 tsp salt
- pinch black pepper
- fresh corriander for garnish
- 1 tsp. tumeric (optional, for colour)
- 1 tsp. olive oil or low calorie spray oil for cooking
- Heat the oil in a pan on a high heat. Add the onions and stir briskly. Add the garlic and finely chopped ginger. Lower the heat and sauté for 5 mins.
- Then add your spices one by one. The heat will help to activate their flavour. Next add the tinned tomatoes and turn up the heat.
- Once the tomatoes have heated through, add the raw lentils and the water (the lentils will absorb lots of moisture) and the crumbled stock cube.
- Once the mixture starts to bubble and boil, turn it from a high to low heat. Be sure to stir the dish regularly as lentils are prone to sticking to the pan.
- It will take about 10-15 mins. from this point for the dish to be fully cooked.
- Immediately before serving add the chopped apple (this will add sweetness and crunch to the dahl).
- Finally add some corriander (or parsley), stir through and serve.
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