- 0:05 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Far from bland reputation, lentils can add rich, nutty flavour to weeknight meals.
Ingredients
- 2 teaspoons peanut oil
- 1 brown onion, finely chopped
- 2 teaspoons finely grated ginger
- 1/4 cup mild curry paste
- 400g can diced tomatoes
- 400g can lentils, rinsed, drained
- 400g can chickpeas, rinsed, drained
- 250ml can coconut milk
- Natural yoghurt, to serve
- Cucumber ribbons, to serve
- Baby pappadums, to serve
Method
- Step 1Heat the oil in a large saucepan over medium heat. Add the onion and ginger and cook, stirring, for 5 minutes or until onion softens. Add the curry paste and cook, stirring, for 1-2 minutes or until aromatic.
- Step 2Add the tomatoes, lentils, chickpeas and coconut milk and stir to combine. Cook, stirring occasionally, for 10 minutes or until the mixture thickens slightly. Remove from heat. Taste and season with salt and pepper.
- Step 3Spoon the dhal evenly among serving bowls and serve immediately with yoghurt, cucumber and pappadums, if desired.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1312 kj
Energy
19g
Fat Total
10g
Saturated Fat
8g
Fibre
11g
Protein
854.93mg
Sodium
6g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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