A dhal is such a wonderful nourishing comfort food, and so easy to make as most people have an Indian spice blend or paste in the cupboard or the fridge and this is a great way to put it to use!
This is another recipe that is perfect to make in a bigger batch and frozen for a quick speedy supper later down the line.
Lentil Dhal – serves 3-4
- 1 red or white onion (use 1 heaped tsp powder if no fresh onion)
- 2 cups red lentils
- 4 cups veg stock
- 2 tbs Indian spice blend or paste
- 2 cups chopped veg of choice*
- Salt and Pepper to taste
*we used spinach and courgette – pepper, mushroom, broccoli, cauliflower and other leafy greens (fresh or frozen) would also work well.
Sauté the onion for 4-5 mins in a large saucepan until softening, add the spices 1-2 mins before the end.
Rinse the red lentils and add along with the veg stock to the pan. Bring to boil then simmer for approx. 18-20 minutes total.
Add the chopped veg of choice approx. 5-10 mins before the end of cooking Note: time depends on size of pieces used, for example, courgette will need about seven mins but fresh spinach only three.
Great served with rice, quinoa, naan bread or similar.
For a vegetarian option or to add extra bulk, try adding slices of boiled egg to serve.
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