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Quick Lentil & Tomato Dahl for Caterers

gluten free
wheat free
quick meals, fast feeds
cheap as chickpeas
freezable
2 spoon difficulty rating

35-40 minutes

Serves: 10-12

Quick Lentil & Tomato Dahl for Caterers

The recipe uses storecupboard ingredients - serve on its own with a little rice and salad for a simple, satisfying lunch or as part of a curry meal.  

Options:
Add cooked diced potatoes in with the dahl a couple of minutes before serving or baby spinach leaves, allowing them to wilt into the dahl before serving.

Photo courtesy of www.flavourphotos.com

Ingredients: 

  • Stage I
  • 1.5K red lentils, washed thoroughly
  • 2.8L water
  • 5 medium red onions, chopped
  • 2 bulbs of garlic, crushed
  • 75-100g vegan bouillon (eg Marigold red or purple tub)
  • Stage II
  • 5 x 400g tomatoes, whole or chopped. If using whole, chop up in the pan with a knife
  • 35-40g medium curry powder
  • 25-50g fresh grated ginger, according to taste
  • 3-5 lemons, fewer if very juicy, more if not
  • Salt to taste if necessary

Method: 

1. Put all the ingredients from Stage I into a large saucepan. Bring to the boil then reduct to a simmer. Cook for 12 minutes.

2. Add the tomatoes, curry powder and ginger from Stage II ingredients to the pan. Stir in well, bring to the boil again and simmer for another 10-15 minutes.

3. When the lentils are completely soft, add the lemon juice and stir well. Taste and adjust seasoning if necessary. Serve hot.

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