Quick and easy vegetable dahl
Servings 3 people
Ingredients
- 1 tbsp rapeseed oil
- 1 tsp cumin seeds
- 1 tsp dried chilli flakes
- 1 onion roughly chopped
- 2 garlic cloves roughly chopped
- 5 cm piece of fresh root ginger peeled and roughly chopped
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 400g tin of chopped tomatoes
- 1 400g tin of green lentils drained and rinsed
- 1 vegetable stock cube
- 1 small bunch of coriander roughly chopped
- sea salt and freshly ground black pepper to taste
Instructions
- Heat a sauté pan over a medium heat, add the rapeseed oil, cumin seeds and chilli flakes and fry for 20 seconds until the seeds start to pop.
- Add the onion and cook for 2-3 minutes until just softening.
- ginger, garlic, ground cumin, ground coriander, turmeric and some salt and black pepper and cook for another 1 minute.
- Add the tomatoes, lentils, crumbled stock cube and 200ml of cold water and bring to the boil. Reduce the heat and simmer, stirring occasionally, for 10-15 minutes.
- Add the chopped coriander to the dahl and stir through, then serve.
Notes
from eat well for less everyday