Gluten Free Lemony Dahl


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"Called Monsoor Dahl in India, this is healthy comfort food."

Serves 4 | Prep Time 10 minutes | Cook Time 30 minutes

Why I Love This Recipe

This is another recipe from "Low-Fat Cookbook". I love it as it is easy, cheap and freezes well. It is also healthy and full of protein. I threw some purple basil leaves in, which is what the black bits are, however it didn't really work.


Ingredients You'll Need

2 tbsp olive oil
1 onion, finely chopped (doesn't seem to matter how finely!)
Salt and pepper
2 garlic cloves, grated or finely chopped
5cm piece of fresh ginger, grated
pinch of ground turmeric
pinch of garam masala
300 g red lentils (check these for grains of wheat)
grated zest and juice of 1 lemon
900ml hot vegetable stock (check for wheat, barley or rye)
2 tomatoes, skinned and chopped (I usually leave the skin on)
handful of coriander leaves, finely chopped.


Directions

Heat oil in a saucepan over a low heat. Add onion and pinch of salt and cook for 5 minutes until soft and translucent. Stir in garlic, ginger, turmeric and garam masala and cook for 1 minute


Stir in lentils and lemon zest and stock and simmer for about 20 minutes or until the lentils are cooked.


Season with salt and pepper and stir in lemon juice, tomatoes and coriander leaves. Serve hot with gluten free bread.


Pairs Well With

Gluten free bread.


Questions, Comments & Reviews



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