Red lentil dhal
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 136.6
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 299.9 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 6.7 g
- Protein: 6.9 g
View full nutritional breakdown of Red lentil dhal calories by ingredient
Introduction
A basic lentil dhal to which you can add any vegetables to add variety/texture/nutrition. Great with natural yogurt and steamed rice or pitta bread. A basic lentil dhal to which you can add any vegetables to add variety/texture/nutrition. Great with natural yogurt and steamed rice or pitta bread.Number of Servings: 4
Ingredients
-
250g dried red/orange lentils
1 large onion, chopped finely
3 cloves garlic, crushed
1 tsp ground turmeric
1 red or green chilli pepper
0.5 tsp salt
1 tbsp ground cumin
2 tsp ground coriander
1 tbsp oil
optional: sliced mushrooms, bell peppers, peas
Directions
Place lentils in a jug and cover with tap water. Leave to soak for 5 minutes while you prep the veg.
In a large saucepan, fry the onions in the oil for 3 mins until starting to become translucent.
Cut chilli in half lengthways and add to the pot. Add garlic, cumin, coriander, turmeric and salt, stir thoroughly and fry gently for a further 2 minutes.
Drain the lentils and add them to the onion mixture. Cover with a pint of just boiled water and simmer for 10 minutes or until lentils softened and water absorbed. You may need to add a little more water towards the end of cooking.
Really good the next day as the flavour continues to develop.
Alternative: use curry powder rather than individual spices.
Number of Servings: 4
Recipe submitted by SparkPeople user NATPOT.
In a large saucepan, fry the onions in the oil for 3 mins until starting to become translucent.
Cut chilli in half lengthways and add to the pot. Add garlic, cumin, coriander, turmeric and salt, stir thoroughly and fry gently for a further 2 minutes.
Drain the lentils and add them to the onion mixture. Cover with a pint of just boiled water and simmer for 10 minutes or until lentils softened and water absorbed. You may need to add a little more water towards the end of cooking.
Really good the next day as the flavour continues to develop.
Alternative: use curry powder rather than individual spices.
Number of Servings: 4
Recipe submitted by SparkPeople user NATPOT.