An easy, warming dish – perfect for winter.
Ingredients
"I absolutely love dhal and this is one of my go-to dishes when I am having a vegetarian day, and it’s sure to become one of your family favourites," says Nathan Anthony, author of Bored Of Lunch: The Healthy Slow Cooker Book.
"The addition of coconut milk makes it deliciously creamy, but you could replace this with a tin of chopped tomatoes for a lower-calorie version, if you prefer."
Red lentil dhal
Serves 4
- 380g dried red lentils
- 250ml cold water
- 400ml tin of reduced-fat coconut milk
- Handful of cherry tomatoes, finely chopped
- 4 garlic cloves, crushed
- 1 onion, sliced
- 2.5cm fresh ginger, grated
- Juice of 1 lemon
- 1tsp ground turmeric
- 1tsp chilli flakes
- 1tsp ground cumin
- 1tsp curry powder
- 1tsp garam masala
- 1 bay leaf
- Salt and pepper, to taste
- Fresh coriander and chopped
- Spring onions, to garnish
Method
- Place all the ingredients in the slow cooker, stir and season to taste. Cook on low for five to six hours, then stir and garnish with fresh coriander and chopped spring onions.
Bored Of Lunch: The Healthy Slow Cooker Book by Nathan Anthony is published by Ebury Press. Photography by Clare Wilkinson. Available January 5.
