Vegan Indian Spiced Dahl with Pitta Bread

by - https://thebatchlady.com/r/4496/

A wonderful warming dish, full of all the good stuff to keep you going. In partnership with Sainsbury’s Price Lock campaign.

Prep Time
Cook Time
Total Time
Difficulty
Intermediate
Cuisine
Indian
Servings
4

Nutrition (per serving)

Calories
778kcal
Fat
18.7g
Sat. Fat
13.6g
Carbs
116g
Sugars
10.6g
Fibre
35.8g
Protein
34.3g
Salt
796mg
Ingredients
Serves

Ingredients

  • Olive oil
    1 tbsp
  • Onion (peeled & diced)
    1
  • Garlic cloves (peeled & minced)
    2
  • Dried red lentils
    400 g
  • Tumeric
    1 tsp
  • Cumin
    1 tsp
  • Chilli flakes
    1 tsp
  • Chopped tomatoes
    2 tins
  • Light coconut milk
    2 tins
  • Round tomatoes (finely chopped)
    3
  • Pitta bread
    4

Method

  1. Add 1 tablespoon olive oil to a large saucepan and place on the heat. Add the diced onions and garlic and cook on a medium heat for 2-3 minutes stirring regularly.

  2. Next add the red lentils and coat them in the oil and onions.

  3. Stir in the turmeric, cumin and chilli flakes and then pour in the 2 cans of coconut milk and the chopped tomatoes.

  4. Bring to the boil and then reduce the heat to a simmer and leave to cook for around 15-20 minutes until the lentils are nice and soft and the dahl is thick.

  5. Remove from the heat and add in the juice of the lemon, season to taste and then leave to cool.

  6. Once cooled, portion out into 4 Tupperware tubs.

  7. To reheat:

    To reheat simply place in the microwave in the Tupperware for around 2 minutes until piping hot. Serve with a pitta bread

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