quick and easy red lentil dahl
This red lentil dahl is quick and easy and massively nutritious with all its fibre and different spices. You can vary it each time by changing the spices you add. Choose from a range of chilli, ginger, turmeric, cumin – depending on what you feel like at the time.
300g red lentils, washed and drained
1 medium onion, chopped
600 ml water
4 cloves garlic, crushed
4 tsp organic Bouillon powder
1 400g can organic chopped tomatoes or 1 or 2 punnets fresh organic cherry tomatoes
1 heaped teaspoon mild curry powder (optional)
1 teaspoon each of ground cumin, coriander, paprika (or any other spice of your choice)
Place the lentils in an oven-proof casserole dish with the water, onion, garlic and Bouillon powder. Bring to the boil and simmer for 10 minutes before adding the tomatoes and spices, stirring well.
Choose between adding the canned or fresh tomatoes. If adding the fresh tomatoes, add them skin on and all. Cover and leave to simmer 20 minutes stirring occasionally to ensure the lentils do not stick to the bottom.
If using fresh tomatoes crush them as they soften. If the lentils are too thick add some more water. If too watery, allow to thicken. I often put the casserole dish into an oven pre-heated to 180 at this final stage for the last 10 minutes with the lid on, and I leave it there after turning off the oven until we are ready to eat.
Andy’s Sugar Safe® Tips
Lentils contain plant proteins called lectins that form part of a plant’s natural defence system. Some people are sensitive to these, so if you find that you bloat or have other uncomfortable symptoms after eating them, try soaking them overnight in a teaspoon of bicarbonate of soda, and then rinsing them thoroughly before cooking them.