Lentil & Vegetable Dal

This fragrant red lentil dal is one of the most economical and nourishing dinners you can make. A bag of red lentils is one of the cheapest proteins available, and when simmered with onion, garlic, tomatoes, and warming spices, it transforms into something truly spectacular. Serve over rice or with flatbread to stretch it even further.

Ingredients

• •1½ cups dried red lentils, rinsed
• •1 large onion, diced
• •4 cloves garlic, minced
• •1 can (400g) diced tomatoes
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •½ teaspoon turmeric
• •1 litre water or vegetable broth
• •2 tablespoons vegetable oil
• •Salt to taste

Instructions

1. 1. Heat the vegetable oil in a large pot over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until soft and golden.
2. 2. Add the garlic and cook for 1 minute until fragrant. Add the cumin, coriander, and turmeric, and stir constantly for 30 seconds to toast the spices.
3. 3. Pour in the diced tomatoes and stir to combine with the spiced onion base. Cook for 3–4 minutes until the tomatoes break down.
4. 4. Add the rinsed red lentils and water or broth. Stir well, bring to a boil, then reduce the heat to low.
5. 5. Simmer uncovered for 20–25 minutes, stirring occasionally, until the lentils are completely soft and the dal has thickened to a porridge-like consistency.
6. 6. Season generously with salt and add a squeeze of lemon juice if you have it. Serve hot over cooked rice or with flatbread.