Easy lentil dahl

This easy lentil dahl recipe is made using mainly storecupboard ingredients and can be prepared in minutes. The flavours of the ground spices, fresh ginger, cardamom pods and garlic combine to give a characteristically warm flavour. It is a simple meat free dish which can be served alongside various accompaniments such as rice, flat bread, or vegetable samosas. This lentil dahl recipe is sufficient for two servings.

Ingredients:

• 1 medium onion
• 2 cloves garlic
• 1 tablespoon fresh ginger
• 170g split red lentils
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cinnamon
• 4 cardamon pods
• 1 stock cube
• 450ml water, approx
• 2 tablespoons tomato purée

How to make lentil dahl

Finely chop the onion, garlic and ginger and cook gently in a little hot oil.

Add the lentils, spices, stock cube and water and stir. The quantities of spices can be varied to increase or decrease the spiciness of the dahl Bring to the boil and simmer gently until the lentils are cooked, this usually takes around 20 minutes. Be careful not to overcook the dahl as the lentils will become mushy.

Remove the cardamon pods. Stir in the tomato purée and serve.

The dahl can be served with boiled rice, flat bread or poppadums, either as a main dish or as part of a selection of Indian dishes. It can be served immediately, or can be gently reheated the following day, or frozen.

The dahl can also be made using dried split peas, or a combination of lentils and split peas.

Other meat free main meal ideas