Carrot and Red Lentil Dahl

This recipe is super easy. Serve on rice or with naan or pita bread. Top with a dollop of thick natural yoghurt and some chopped coriander or mint.

Preparation time

10 minutes

Serves

2

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What you need

• 1 teaspoon oil

• 1 teaspoon wholegrain mustard

• 1 teaspoon curry powder

• ½ teaspoon cumin powder

• 2 large carrots, grated

• 500ml vegetable stock

• ¼ cup split red lentils, washed

• 1 tablespoon peanut butter

• Pepper to taste

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Method

1. Heat oil in a saucepan on medium heat.

2. Add wholegrain mustard, curry powder and cumin and stir.

3. Add carrot and cook for 10 minutes allowing carrot to soften.

4. Stir regularly.

5. Add stock and lentils.

6. Simmer for 30 minutes.

7. Stir in peanut butter and pepper.

8. Simmer for 5 minutes then serve.

9. Garnish with yoghurt and coriander or mint.

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Variations

• Add vegetables (celery, broccoli, courgettes or peppers) around 10 minutes before end of the cooking time

Serving Ideas

• Top with a dollop of thick natural yoghurt and some chopped coriander or mint

• Serve on rice, or with naan or pita bread