Lentil Dhal - cheap and easy
This recipe was devised for Family Meal for a Fiver on BBC Berkshire. In fact the whole tasty and filling two course meal cost about half that, at only £2.58.
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Ingredients
- 2 Tsp rapeseed/olive oil
- 4 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp paprika
- 5 fresh bay leaves, or dry - optional
- 4 fresh garlic cloves, chopped finely
- 2 tsp fresh ginger chopped or 1 tsp dried ginger
- 250g red (split) lentils
- 1 tin tinned tomatoes
- 3 Tsp tom paste
- 1 tsp English mustard
- boiling water
- 3 Tsp peanut butter (if allergic, then replace with other nut butter, dessicated coconut or chestnut puree)
- 1/4 bunch fresh coriander chopped
- 1/4 lemon/lime juice
Method
- fry the spices and bay leaves in the oil at the bottom of a medium to large saucepan
- add in the garlic and ginger and stir for a few minutes
- stir in the lentils, mustard, tomatoes and tomato puree, breaking up the tomatoes
- cover with boiling water, stir well, bring to a gentle simmer, and leave with lid on stirring occasionally until lentils soften completely
- stir in peanut butter, juice of the lemon/lime, and some of the fresh chopped coriander, and continue to heat for a couple of minutes
- serve with rice and a sprinkling of chopped fresh coriander, and some salad or steamed vegetables
Notes
This dish keeps well in the fridge for a few days, and is even nice for breakfast with pita bread.
About
Type
Timings
- Preparation: 5 minutes
- Cooking: 25 minutes
- Total: 30 minutes
Allergy details
Author
This recipe was reproduced with the kind permission of .
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