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Eating veggie » Recipes » Lentil and Tomato Dal with Wholemeal Roti Bread

Lentil and Tomato Dal with Wholemeal Roti Bread

Prep time 10 mins, cook time 50 mins

Serves 2

Dairy-Free, Vegan, Suitable for Freezing, Healthy, Protein-Rich, Egg-Free

Dal is a delicious way to boost your intake of fibre and minerals such as iron and zinc.

Dal is a delicious way to boost your intake of fibre and minerals such as iron and zinc.


Ingredients

  • 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
  • 500ml 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

Method

  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

649 kcal

Calories

29.2g

Protein

12.9g

Fat

6.3g

Saturates

108.7g

Carbs

25.9g

Sugar

0.0045g

Salt

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