Vegan Indian Spiced Dahl with Pitta Bread

AuthorThe Batch Lady

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

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Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins
 1 tablespoon olive oil
 1 onionpeeled and diced
 2 garlic clovespeeled and minced
 400 grams dried red lentils
 1 teaspoon turmeric
 1 teaspoon cumin
 1 teaspoon chilli flakes
 2 tins chopped tomatoes
 2 tins light coconut milk
 3 round tomatoes finely chopped
 4 pitta bread
1

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.

2

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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Ingredients

 1 tablespoon olive oil
 1 onionpeeled and diced
 2 garlic clovespeeled and minced
 400 grams dried red lentils
 1 teaspoon turmeric
 1 teaspoon cumin
 1 teaspoon chilli flakes
 2 tins chopped tomatoes
 2 tins light coconut milk
 3 round tomatoes finely chopped
 4 pitta bread

Directions

1

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.

2

To reheat:

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

Vegan Indian Spiced Dahl with Pitta Bread

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