Lentil dhal with roasted vegetables

Lentil dhal with roasted vegetables

Lentils are a tasty, low-fat source of protein and fibre. We’ve also tossed the veg in oil rather than cooking them in a layer of fat, and used spices rather than salt to add flavour. Better still, each serving of our dhal counts as four of your 5-a-day.

By , 21 September 2015
Lentil dhal with roasted vegetables
  • Ready in: 50 mins
  • Serves: 4
  • Price: 99p per serving
Nutritional Info
Each 708g serving contains
  • Fat 4.2
  • Sat Fat <0.01
  • Sugar 19.8
  • Salt <0.01
  • Cals 347
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 205kJ/49kcal.
  • 1 small butternut squash, peeled, de-seeded and cut into 1cm pieces
  • 1 large carrot, peeled and cut into 1cm cubes
  • 2 onions, cut into wedges
  • 1 tbsp olive oil
  • 2 tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2-3 cloves garlic, finely chopped
  • 1 aubergine, cubed
  • 2 courgettes, cubed
  • 200g red split lentils, rinsed
  • 2 x 390g cartons Chosen by you Chopped Tomatoes
  • Fresh coriander, to serve
  • Chosen by you Low Fat Natural Yogurt, to serve
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Toss the butternut squash, carrots and onions in the oil with the spices and garlic. Put on a baking tray and cook for 15 minutes, then add the aubergine and courgettes. Return to the oven for 20-25 minutes, or until all the vegetables are tender and turning golden brown.

  • Meanwhile, put the lentils in a pan and add enough cold water to cover. Bring to the boil, cover and cook for 20-25 minutes, stirring occasionally and topping up with water if necessary, until soft.

  • Drain the lentils, then return to the pan with the tomatoes. Bring to the boil, then heat through for 5 minutes.

  • Add the lentil mixture to the roasted vegetables and mix. Serve topped with the coriander and a dollop of yogurt.