Budget Dahl and Rice

200g dried red lentils, soaked in water overnight then drained
1 tbs fat skimmed from chicken stock (previously made)
35g raw onion, chopped
Garlic, 4 cloves crushed
6 whole cloves
Chilli flakes to taste
Indian spices: turmeric, ginger, ground coriander, cumin, garam masala
Half tin tomatoes
4 cups chicken stock (from chicken soup previouslymade)
Salt, 5 grams
Pepper, black, 2 grams
Fresh coriander, finely chopped
300g uncooked Home-brand long grain rice, cooked as per directions and portion-controlled into 6 serves

Sweat onion and garlic in the fat on a very low heat for about 3 mins.
Turn heat up to moderate and add chilli flakes and Indian spices to taste and cook until spices begin to brown.
Sir in the drained lentils and add the tinned tomatoes, stock and the cloves.
Bring to boil, reduce heat and simmer gently, uncovered for 45 mins – 1hr, stirring occasionally. If mixture becomes too thick, add more water as cooking progesses.
Season with salt and pepper.
Portion control (6 serves) by spooning over pre-cooked rice and sprinkle with fresh coriander before freezing


Serving Size: 6 serves

Number of Servings: 6

Recipe submitted by SparkPeople user GANDER.