Our Turmeric Pittas make a great alternative to naan bread alongside Indian- inspired dishes like this Red Lentil Dhal. Red lentils are quick and easy to cook, and are packed with fibre and protein. The spices help to give this dish a lovely kick!
Serves 2-3 as a main or 4 as a side dish
Time: 30-40 mins
250g dried red Lentils
Rapeseed oil (or another cooking oil)
1 white onion
4 cloves of garlic
Large thumb size piece of ginger
1/2 tsp chilli powder
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp ground coriander
1 tin tomatoes (chopped or plum)
80g Coconut yogurt
Serve with fresh spinach leaves and toasted turmeric pitta breads
Rinse the lentils until the water runs clear. Add them to a deep saucepan with 600ml of water and bring to the boil. Add the lid, reduce the heat and simmer for 10-15 minutes until soft.
Meanwhile, on a medium heat in a deep casserole dish or frying pan add the oil and fry the onion for 8 minutes until soft.
Finely chop the garlic and ginger and add to the pan with the onions. Fry for 2 minutes.
Add the spices to the pan and heat for 1 minute.
Add the tin tomatoes (if using plum make sure you break them up first) to the pan and simmer for 10 minutes. The tomato juice should start to evaporate and look like a thicker pasta sauce.
Add the lentils to the tomato pan, make sure you use a sieved spoon to scoop the lentils out if there is still liquid in the pan. You can alter the thickness by adding more water.
Stir through chopped fresh coriander (leaves and stalks) and simmer on a low heat for 8 minutes.
- Serve the dhal with a large handful of spinach leaves, tbsp of coconut yogurt, fresh coriander and Turmeric Pitta Breads.