In lockdown it’s great to have simple recipes you can make from cupboard staples. A dhal is also a wonderful nourishing comfort food for January. It is 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 recipe is also good to make in a bigger batch and frozen for a quick speedy dinner at a later date.
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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