Red Lentil Dhal with Vegies

I love this dhal as it is a complete meal with the vegies. Some dahl recipes I have made, feel like I want a bit more to my meal. You can add any vegies of choice. Keeping them chunky will make it feel more rustic and satisfying.

Serves 4

1 onion or 3 shallots

2 carrots

2 orange sweet potatoes

1 zucchini

1-2 tablespoons olive oil or ghee

2 cloves garlic

4 springs curry leaves

1 tablespoon curry powder

400g tin black beans (or can use kidney beans)

400g tin diced tomatoes

1 cup red lentils – soak them the night before in water with a dash of apple cider vinegar

¼ bunch coriander

1 ½ tablespoons red wine vinegar

Sea salt – don’t forget to taste and season – salt can make all the difference to this dish

Serve with plain coconut yoghurt and rice, quinoa or millet

1. Peel and finely chop onion/shallots.  Wash carrots, sweet potato and zucchini and cut into 1cm chunks.
2. Heat oil in a large deep fry pan or saucepan over medium heat.  Add vegetables and cook stirring occasionally for 8 mins or until softened.  Meanwhile drain and rinse black beans
3. Peel and crush garlic and strip curry leaves adding to pan along with curry powder and cook stirring for a minute or until fragrant.
4. Add black beans, tomatoes, lentils, 3 cups boiling water.  Bring to a simmer, cover surface with a round of baking paper, then cook for a further 15 mins or until vegetables are tender.  If mixture is too thick add a little water.
5. Roughly chop coriander leaves and add these and the vinegar, stir to combine, season with salt and serve.
6. To cook in slow cooker – Put everything in the slow cooker and cook for 8 hours

  01/07/2023     Recipes     0 Comment(s)