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.
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
1 x 210g can chickpeas, drained and rinsed
1 tbsp lemon juice
Pinch of ground black pepper
1 wholemeal roti
Method1. 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