Red Lentil & Vegetable Dhal

Ingredients for red lentil & vegetable dhal

1 onion, chopped
2 large garlic cloves, crushed
1 green chilli, deseeded and chopped
1 carrot, peeled and grated
1 eggplant, chopped
1 tablespoon vegetable oil
2 tablespoons water
1 teaspoon ground cumin
1 teaspoon mild curry powder
2 teaspoons black mustard seeds
¾ cup (150 g) split red lentils
800 ml diluted salt-reduced or homemade vegetable stock (recipes on this website), hot
1 zucchini, halved and sliced
1 large tomato, chopped
2 tablespoons chopped fresh coriander

Preparation method for for red lentil & vegetable dhal

1. Put the onion, garlic, chilli, carrot and eggplant into a flameproof casserole dish or large saucepan and stir in the oil and water. Heat until it starts to sizzle, then cover and cook gently for about 5 minutes until softened.
 
2. Uncover and stir in the spices. Cook for 1 minute, then stir in the lentils and stock. Bring to the boil, then add the zucchini and tomato.
 
3. Cover and simmer gently for 15 minutes, then uncover for a further 5 minutes, by which time the lentils should have burst open and thickened the liquid. Serve garnished with roughly chopped fresh coriander.

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