Lentil Dahl

Low in fat, lentils are an excellent source of plant protein, fibre, B vitamins, folate, copper and iron!

This recipe is slightly adapted from Deliciously Ella's first ever food blog, but it's so good I have to share!

Makes 4 portions

Ingredients

400g dried red lentils

4 minced garlic cloves

10 cherry tomatoes, halved

2 tins of coconut milk (1 reduced fat, 1 full fat)

1 heaped tsp ground cumin

1 heaped tsp hot chilli powder

1 heaped tsp hot curry powder

1 tsp smoked paprika

1/2 tsp dried chipotle chilli flakes

Method

Heat a tbsp rapeseed oil in a non-stick wok and add the garlic, cook for 2 minutes,

Add the spices, followed by the tomatoes and fry for a further 5 minutes.

Next add the lentils and pour in the coconut milk.

Bring to the boil and then reduce to simmer.

Season and leave simmering for approx 1 hour.

Stir every 15-20 mins to ensure it doesn't stick to the bottom of the pan. Loosen with a little cold water if the dahl gets too thick.

Once the dahl is of correct consistency and the lentils have softened it is ready!

Eat as it is or top with yoghurt, avocado, poppy seeds and fresh chilli.