Lentil and Tomato Dal with Wholemeal Roti Bread

Dal is a delicious way to boost your intake of fibre and minerals such as iron and zinc.

This recipe is egg free This recipe is dairy free Suitable for vegans
Preparation notes

Serves 2
Preparation: 10 mins
Cooking: 50 mins


1 tbsp olive oil
1 medium onion, finely chopped
1 clove garlic, crushed
1 inch piece ginger, peeled and grated
1 large carrot, peeled and diced into small pieces
1 large potato, peeled and diced into small pieces
1 tsp ground cumin
100g red lentils, rinsed
600ml low sodium vegetable stock
400ml passata
1 x 210g can chickpeas, drained and rinsed
1 tbsp lemon juice
Pinch of ground black pepper
1 wholemeal roti

1. Heat the oil in a large saucepan. Add the onion, garlic and ginger and fry gently for 5 minutes.

2. Add the carrot, potato, cumin, lentils, stock and passata to the pan. Bring to the boil then turn heat down to a simmer. Cover the pan and cook for 20 minutes, stirring occasionally.

3. Add the chickpeas, and more water if needed, and cook for a further 20 minutes, continuing to stir from time to time.

4. Ladle the dal into bowls and top with a squeeze of lemon juice and a little black pepper.

5. Serve with wholemeal roti.

©The Vegetarian Society, recipe from Happy, Healthy and Delicious

Lentil and Tomato Dal with Wholemeal Roti Bread

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