Quick & Simple Oil free Red Lentil Dhal with vegetables
This is my delicious week night meal that is full of flavour and quick to make. It is flexible, so you can use whatever vegetables you have in the fridge. And even better, the kids love it, its oil free, and there will be leftovers for lunch the next day.
Equipment
- stove top
Ingredients
- 1.5 cups red lentils rinsed under running water
- 1/2 cup red onion you can also use brown
- 1 tsp turmeric & paprika
- 1.5 tsp cumin seeds if using ground, then use 1tsp
- 8 leaves curry leaves (optional) add with spices
- 1 tbsp curry powder
- 1/2 cup leek clean & sliced
- 1/2 cup capsicum, zuchinni, & carrot 1/2 cup of each. You can use whatever vegetables you have in the fridge
- 3 cups vegetable stock low salt if possible
- 1 tbsp ginger julienne or minced
- 3 cloves garlic sliced or minced
- 3/4 cup cashews (raw) soaked in boiling water. You can also use coconut
Instructions
- Cover cashews with boiling water.
- Rinse the lentils under running water.
- Place 2tbsp of water in the bottom of a pot and when hot, add the onion & leek (if using).
- Fry off for 2-3minutes. Add ginger, garlic, vegetables & spices.
- Fry off for 3-5minutes. Add more water if it is getting too dry.
- Then add the lentils and stock. Cook for 10 minutes until the lentils are cooked.
- Whilst the lentils are cooking, blend up the cashews with the water they were soaking in.
- Add the cashew mixture to the lentils and cook for another 5 minutes.
- Serve with some rice and sprinkle with coriander.
Notes
NB. You can substitute the vegetables being used to whatever you have in the fridge. Roasted pumpkin, and sweet potato work well. Tomatoes, broccoli & cauliflower also work well.
You can substitute cashews for plant-based milk or coconut milk/cream
You can also use oil to fry off the onions & leek
If you like chilli, you can add some chilli flakes at the end, or some sliced chilli when it is cooking.