Red lentil dal (vegan if you sub the ghee 😁)

Name: Red lentil dal (vegan if you sub the ghee 😁)
Yield: 2 servings
Cuisine: British
Ingredients: 1/2 cup (full not just to the ‘fill’ line) red lentils (about 125g); 400 ml / 1 1/2 cups water; 1/2 tsp ground turmeric; 1/2 tsp chilli powder or chilli flakes; 1/2 tsp ground cumin; 2 medium-sized tomatoes, chopped; 1 onion, peeled and chopped; 2 cloves garlic, peeled and crushed; 1/2 tbsp ghee or oil; Salt and pepper; To garnish: some chopped spring onion and/ or coriander

Alessandra @alessa

Dal is such a warm, nourishing comfort food 💖This version is quick and easy to make. Wonderful with rice or as a side 😋

Alessandra @alessa

Dal is such a warm, nourishing comfort food 💖This version is quick and easy to make. Wonderful with rice or as a side 😋

Saved

Ingredients

2 servings

1/2 cup(full not just to the ‘fill’ line) red lentils (about 125g)
400 ml/ 1 1/2 cups water
1/2 tspground turmeric
1/2 tspchilli powder or chilli flakes
1/2 tspground cumin
2medium-sized tomatoes, chopped
1onion, peeled and chopped
2 clovesgarlic, peeled and crushed
1/2 tbspghee or oil
Salt and pepper
To garnish: some chopped spring onion and/ or coriander

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Steps

1

Put the red lentils, water, turmeric, cumin and chilli in a saucepan (with a lid for later). Bring to the boil. Then turn down to a simmer, cover and simmer gently for about 20 mins. Stir it regularly so the lentils don’t stick. Add more water if needed.
2

When the lentils are ready - or about 5 mins before, add the tomatoes to the pan and stir through. Take the lentils off the heat when ready. (You can also add spinach at this point- stirring it through so it wilts.)
3

Heat the ghee or oil in a pan on a low- medium heat. Cook the onion and garlic, stirring regularly until soft.
4

When the onion/ garlic are soft, stir them (and any ghee in the pan) into the lentils.
5

Season. Serve and garnish with spring onions and coriander. Enjoy 😋