Lentil and Tomato Dahl

Ingredients

• 1 tbsp extra virgin olive oil
• 1 medium onion, finely chopped
• 1 clove garlic, finely minced
• 1 inch piece ginger root, peeled and finely minced
• 1 large carrot, peeled and diced into small pieces
• 1 potato, peeled and diced into small pieces
• 1 tsp ground cumin
• 100g red lentils, washed
• 500ml reduced sodium vegetable stock
• 1 x 400g carton passata
• 1 x 210g can chickpeas, drained
• 1 tbsp lemon juice
• Pinch of ground black pepper

To serve

• 2 wholemeal roti

Method

1. Heat the oil in a large saucepan. Add the onion, garlic and ginger and fry gently for five minutes.
2. Add the carrot, potato, cumin, lentils, stock and passata to the pan. Bring to the boil then turn heat down to a simmer. Cover the pan and cook for 20 minutes, stirring occasionally.
3. Add the chickpeas, and more water if needed, and cook for a further 20 minutes, continuing to stir from time to time.
4. Ladle the dahl into bowls and top with a squeeze of lemon juice and a little black pepper.
5. Serve with wholemeal roti.