I first made this vegan lentil dhal when I was ill with the dreaded coronavirus, so wasn’t fully able to appreciate how good it smells and tastes! It’s such a comforting dish and really easy to put together, as well as being full of nutrition and goodness.
Ingredients
500g red lentils
1 litre vegetable stock
1 can (400g) chopped tomatoes
2 white onions, chopped
3 cloves garlic, chopped or minced
1 tsp dried turmeric
1 tsp dried coriander
1 tsp dried paprika
1 tsp dried cumin
2 tsp dried ginger
Vegetable oil for frying
Fresh coriander to garnish
3 chopped cherry tomatoes to garnish
1 tbsp lime to season
Salt and pepper to season
Method
Heat a large pan with the vegetable oil and brown the chopped onions.
Add the garlic and spices and fry for another minute or two.
Add the vegetable stock and lentils and simmer for 10 minutes till the lentils have absorbed the liquid.
Then add the can of chopped tomatoes and simmer for another 5 minutes.
Season with salt, pepper and lime and garnish with fresh coriander and the fresh chopped cherry tomatoes.
If you like this, try our Vegan Vada Pav spicy potato roll.