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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
Ingredients Method Nutrition

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

Method
 

  1. 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.
  2. Add the turmeric, cumin, garam masala, curry powder. Stir in and cook for another 30 seconds or so.
  3. Add the chopped tomatoes and water and the grated ginger.
  4. 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.
  5. 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.
  6. Cook on a gentle simmer for around 20 minutes.
  7. 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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