Lentil and Tomato Dal

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
• 2 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.