Recipe

Red Lentil Dhal

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Red Lentil Dhal

Curried red lentil dhal with kale, served with roast carrots & nigella seeds.




Ingredients to serve 2

  • ½ x onion – peel & chop finely
  • ¾ cup x red lentils
  • 3 x carrots – matchsticks (½ cm)
  • 1 tsp x garam masala
  • 1 tbsp x mother-in-law curry powder (spicy)
  • 1 tsp x nigella seeds
  • 50g x kale – remove stalk & tear leaves
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1 x onion – peel & chop finely
  • 1½ cups x red lentils
  • 6 x carrots – matchsticks (½ cm)
  • 2 tsp x garam masala
  • 2 tbsp x mother-in-law curry powder (spicy)
  • 2 tsp x nigella seeds
  • 100g x kale – remove stalk & tear leaves
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Roasted carrot matchsticks: Cut in half crossways. Then cut each half lengthways into slices (½ cm thick) and cut each slice into matchsticks (½ cm). Place on a tin foil lined tray and drizzle with olive oil and season with salt and pepper. Mix and arrange in a single layer and roast for 20-25 minutes until golden and cooked.

Step 3

Lentil Dhal: Place a small pot on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and cook for 5 minutes until softened. Add the mother-in-law curry powder (spicy – use to preference) and cook for 30 seconds until fragrant. Then add the red lentils and boiling water (2 cups for 4, 1 cup for 2). Simmer for 7-8 minutes until the lentils are almost cooked (add a splash more water if the water has all been absorbed). Mix through the kale and garam masala and cook for 1-2 minutes until the kale is wilted and the lentils are fully cooked. Season to taste with salt and pepper.

Step 4

Serve the lentil dhal topped with the roasted carrots and sprinkle over the nigella seeds.