Lentil and Tomato Dal with Wholemeal Roti Bread

  • Serves 2

  • Preparation 10 mins

  • Cooking 50 mins

Lentil and Tomato Dal with Wholemeal Roti Bread
  • Dairy-Free

  • Egg-Free

  • Vegan


  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, crushed
  • 1 inch piece ginger, peeled and grated
  • 1 large carrot, peeled and diced into small pieces
  • 1 large potato, peeled and diced into small pieces
  • 1 tsp ground cumin
  • 100g red lentils, rinsed
  • 600ml low sodium vegetable stock
  • 400ml passata
  • 1 x 210g can chickpeas, drained and rinsed
  • 1 tbsp lemon juice
  • Pinch of ground black pepper
  • 1 wholemeal roti


  1. Heat the oil in a large saucepan. Add the onion, garlic and ginger and fry gently for 5 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.
  3. Cover the pan and cook for 20 minutes, stirring occasionally.
  4. Add the chickpeas, and more water if needed, and cook for a further 20 minutes, continuing to stir from time to time.
  5. Ladle the dal into bowls and top with a squeeze of lemon juice and a little black pepper.
  6. Serve with wholemeal roti.
Nutrition per serving
  • Calories

    649 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sodium


  • Sugar


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