A delicious vegan red lentil dhal that is really cheap and tasty too - perfect with rice or naan, plus a tomato and red onion pickle on the side.
FOR THE CURRY
- Rinse the lentils, add them to a pan with some water and bring to the boil. Simmer for 20 minutes
- Meanwhile, fry the onion and garlic in another pan with a little sunflower oil
- Combine the spices into a bowl, then add them gradually to the onions and garlic with splashes of water so they don't burn, but instead form a coating - almost a paste.
- Add the chopped tinned tomatoes and some tomato puree and stir
- By this point, your lentils should be ready - drain them a little if they need draining and add them to the onion and garlic and spices pan
- Simmer while you cook your rice
FOR THE PICKLE
- Slice some tomato thinly into rounds, and some red onion into rounds
- Layer them in a flat serving dish
- Mix 2 parts sunflower oil with 1 part white wine vinegar, and pour that over the tomato and red onion
- Add freshly cracked black pepper to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (381g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 238 | ||
Calories from Fat: 29 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 25.3mg | 1 % | |
Potassium 409.1mg | 11 % | |
Total Carbohydrate 47.4g | 14 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 44.1g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 238
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