recipe serves 4
| 250g lentils red, washed | | | | | | | |
| 2 tbsp olive oil | | | | | | | |
| 5 cloves garlic | | | | | | | |
| 3 green chillis, deseeded | | | | | | | |
| 1 tsp ground coriander | | | | | | | |
| 1tsp ground cumin | | | | | | | |
| 1/2 tsp chilli powder | | | | | | | |
| 1 x 400g tin chopped tomatoes | | | | | | | |
| 1/2 tsp black mustard seeds | | | | | | | |
| tbsp chopped coriander | | | | | | | |
| | | | | | | |
| method | | | | | | | |
1. cook lentils in 500mls water for 15 minutes over medium heat | | | | |
2. heat olive oi and add onions, garlic and spices until onion are browned, then add lentils and cook further 5 minutes |
3. add the tomatoes bring to boil and simmer 10-15 minutes until dahl is cooked, extra liquid may be needed |
4. garnish with chopped coriander and low fat yogurt | | | | | |
Nutritional Content per serving: 300kcal, 45g carbs, 17g protein, 7g fat
