Friday, 26 August 2016

lemony carrot and potato dahl

Dahl is one of my go-to recipes for that lovely week before payday when I'm in the depths of financial ruin (like now, ha). It costs so little to make - I usually have all the spices and lentils in my cupboard so all I really need to buy is some fresh veggies to bulk it out with!

I wanted my carrots and onions chopped really finely for this recipe, so I used my mini chopper (this thing) - takes sooo much hassle out of cooking! ♥ it. 

  • 1 onion, chopped finely
  • 4 cloves of garlic, grated
  • 1 carrot, chopped finely 
  • 1 baking potato, cut into small cubes
  • 250g of red lentils
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp chilli flakes
  • ½ tsp salt
  • 1 ltr vegetable stock
  • Zest of 1 lemon
  • Juice of ½ lemon
  • Fresh coriander, for serving

Add chopped onions and garlic to a pan over medium heat. Fry until onions begin to soften and turn a golden colour. Add carrot and potato and fry for a further two minutes. Add all spices and fry for a minute. Pour in stock, lentils and salt. Let this simmer for around half an hour, until the lentils are soft and mushy. Once the lentils are cooked through, remove pan from heat. Add in zest and lemon juice and serve with lots of fresh coriander on top. ENJOY :) 

P.s - you can make this into a soup if you add a little more stock and whizz up in a blender!

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