Red lentil & vegetable dahl

Red lentil & vegetable dahl

A hearty and delicious vegetarian curry that even meat eaters will love.

By , 21 September 2015
Red lentil & vegetable dahl
  • Ready in: 40 mins
  • Serves: 4
  • Price: 95p per serving
Nutritional Info
Each 511g serving contains
  • Fat med
    20g
    29%
  • Saturates low
    3.5g
    17%
  • Sugars low
    7.7g
    9%
  • Salt high
    1.9g
    32%
  • Energy 2952KJ 705KCAL
    35%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 578kJ/138kcal.
Ingredients
  • 1 small onion, finely chopped
  • 2 tbsp oil
  • 1 and 1/2 level tsp tumeric
  • 1 and a 1/2 level tsp cumin
  • 1 tbsp Asda Garam Masala
  • 1 red chilli, de-seeded and chopped (or 1/2 tsp crushed dried chillies)
  • 2 tomatoes, chopped
  • 200g red lentils, rinsed
  • 500ml vegetable stock (made with 1 stock cube)
  • 250g Asda Frozen Broccoli, Cauliflower & Baby Carrots
  • 100g frozen peas
  • 4 Asda Chosen by you Naan Breads, to serve
Method
  • Fry the onion in the oil until soft but not coloured. Add the ground spices and 2 tbsp of cold water. Cook over a low heat for a minute.

  • Add the chilli and tomatoes and cook for 3-4 minutes, stirring until the tomatoes have softened.

  • Add the lentils and 450ml stock and heat until simmering. Cover. Simmer for 20 minutes, stirring often.

  • Stir in the frozen veg and the rest of the stock. Return to a simmer and cook for 5 minutes. Serve with naan breads and quartered boiled eggs.