Dahl

Ingredients

• Brown Rice
• 1 Red Onion
• 2 Cloves Garlic
• 1/2 thumb size Ginger
• Oil
• 1 Courgette
• 2 Medium Tomatoes
• 250g Red Lentils
• 1.5 tsp of Salt
• 1 tsp of Ground Cumin
• 1/2 tsp of Cayenne
• 1/2 tsp Tumeric
• 1.5 tsp of Curry Powder
• 1/2 tsp of Black Pepper
• 1.5 tablespoon of Soy Sauce
• 900ml Boiling Water
• Fresh Corriander

Directions

1. Put on some brown rice (or don’t! You can enjoy this with pita)
2. Peel and finely slice 1 red onion, 2 cloves garlic and 1/2 thumb size piece ginger. Saute the onions, garlic and ginger with a good amount of oil in a pot on a high heat for 5 minutes.
3. Meanwhile, cut 1 courgette into bite size pieces and roughly chop 2 medium tomatoes.
4. When the onions are soft, add courgette and tomatoes and 1/3 tsp salt. Cover and cook for at least 10 minutes on a low heat, though I tend to go for 15-20 if I have time.
5. Meanwhile, rinse 250g Red Lentils thoroughly and put on the kettle
6. After your veg has cooked add the lentils, 3/4 tsp salt, 1 tsp ground cumin, 1/2 tsp cayenne, 1/2 tsp tumeric, 1.5 tsp curry powder, 1/2 tsp black pepper, 1.5 tablespoon soy sauce and 900ml boiling water.
7. Bring to the boil. Reduce to low heat and simmer for 25 minutes (longer if need right texture). Stir regularly to stop the lentils from sticking
8. Add some fresh corriander at the end (dried is fine too).