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lentil and potato dahl served with rice and naan bread

Potato and Lentil Dahl

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Prep Time 5 minutes
Cook Time 25 minutes
Servings 8 people
Calories 284 kcal

Ingredients
  

  • 350 g red lentils
  • 400 g chopped tomatoes (one tin)
  • 1 tbsp fresh ginger (grated)
  • 1 apple
  • 1 tbsp maple syrup
  • 3 tbsp soy sauce
  • 1 onion (large)
  • 2 cloves garlic
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1 chilli
  • 2 tbsp almond butter
  • 1.2 litres water
  • 400 g potatoes
  • 1 tbsp vegetable oil

Instructions
 

  • Start by grabbing a big pot and sautéing the onion in the oil. Once the onions start to go translucent, add the garlic and cook for another minute until they start to brown slightly.
  • Add the turmeric, cumin, garam masala, curry powder. Stir in and cook for another 30 seconds or so.
  • Add the chopped tomatoes and water and the grated ginger.
  • Add the lentils and bring to the boil stirring regularly, then cook on a gentle simmer also giving a stir every now and again. Lentils can tend to stick to the bottom of the pan so regular stirring is recommended.
  • Add the chopped potatoes after the lentils have been cooking for around 5 minutes. Add the maple syrup, soy sauce and the almond butter and Grate in the apple. Stir everything together and continue to stir every few minutes.
  • Cook on a gentle simmer for around 20 minutes.
  • Serve the dal as you like it. I like to add some finely chopped fresh chilli, and serve along with rice and naan bread.

Nutrition

Calories: 284kcalCarbohydrates: 47gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 459mgPotassium: 908mgFiber: 17gSugar: 9gVitamin A: 197IUVitamin C: 27mgCalcium: 81mgIron: 5mg
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