Red lentils get a big boost in flavour with this Thai-influenced dhal recipe.

Stats

• Label: Vegetarian
• Diffficulty: Easy
• Capacity: Serves 4
• Cook: 30 minutes
• Ready in: 30 minutes

Ingredients

• 250g red lentils (also called masoor dal or Egyptian lentils)
• 400ml coconut milk
• A handful of fresh curry leaves (find these in the herb section, an Asian grocers, or use coriander leaves)
• Flatbread, to serve
• 2 medium chopped tomatoes
• 1 tsp turmeric
• 2-3 long pointy green chillies, sliced
• 2 tsp black mustard seeds
• 2 onions, one finely chopped, one sliced

Steps

• Put the lentils, coconut milk, the chopped onion, tomatoes, chillies and turmeric in a pan with 300ml water, season and simmer for 20 minutes, until the lentils are tender.
• Fry the sliced onion in 4 tbsp oil until crisp, add the curry leaves (or coriander) and mustard seeds and sizzle together.
• Pour over the lentils. Serve with flatbread.

Nutrition per serving

• 407 kcalories
• Protein 18.2g
• Carbohydrate 45.7g
• Fat 18.1g
• Saturated fat 14g
• Fibre 4.4g
• Salt 0.35g