Lentil Dahl with Garlic & Herb Naan

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  • 6
  • 6 min
  • 30 min

Ingredients

  • 2 tbsp olive oil
  • 1 large red onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tbsp medium Indian curry paste
  • 200g dried brown lentils
  • 750ml vegetable stock
  • 2 tbsp tomato paste
  • 250g cauliflower, cut into small florets
  • 250g broccoli, cut into small florets
  • 120g frozen peas, thawed
  • 2 tbsp chopped coriander leaves
  • Fresh coriander leaves, to serve
  • 4 Mission Garlic & Herb Naan Bread
  • Natural yoghurt, to serve 

Instructions

 

1. Heat oil in a saucepan over medium heat. Add onion, garlic and curry paste. Cook, stirring, for 5 minutes, until onion is soft. Add lentils and stir well to coat. Add stock and tomato paste and bring to boil. Simmer, covered, for 15 minutes.

 2. Add cauliflower and broccoli and simmer, covered, for 8 minutes until vegetables are tender. Add peas for final 2 minutes then stir in coriander. 
 
4. Top dhal with coriander and serve with Mission Garlic & Herb Naan Bread and natural yoghurt. 

For a child-friendly addition to this recipe, toss in a few diced carrots when adding the lentils. They’ll add a touch of sweetness and colour the kids will love.

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Lentil Dahl with Garlic & Herb Naan Preparation Time: 6 min Total time: 6 min Serves 6 Ingredients: 2 tbsp olive oil 1 large red onion, thinly sliced 2 garlic cloves, finely chopped 2 tbsp medium Indian curry paste 200g dried brown lentils 750ml vegetable stock 2 tbsp tomato paste 250g cauliflower, cut into small florets 250g broccoli, cut into small florets 120g frozen peas, thawed 2 tbsp chopped coriander leaves Fresh coriander leaves, to serve 4 Mission Garlic & Herb Naan Bread Natural yoghurt, to serve  Instructions:

 

1. Heat oil in a saucepan over medium heat. Add onion, garlic and curry paste. Cook, stirring, for 5 minutes, until onion is soft. Add lentils and stir well to coat. Add stock and tomato paste and bring to boil. Simmer, covered, for 15 minutes.

 2. Add cauliflower and broccoli and simmer, covered, for 8 minutes until vegetables are tender. Add peas for final 2 minutes then stir in coriander. 
 
4. Top dhal with coriander and serve with Mission Garlic & Herb Naan Bread and natural yoghurt. 
/10 from 200 users.