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| April 18, 2019

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Super-simple one-pot lentil Dahl

Super-simple one-pot lentil Dahl
Olimata Mtonga

Hello again you lovely lot!I hope you’ve had a lovely week brunchin’ on last week’s pancake recipe. This week I’m bringing you a hearty lunch/dinner idea. The one-pot lentil Dahl is so simple to cook and produces quite a large batch; so, would be great to whip up on a Sunday night, ready to grab-n-go for the week ahead!

I love including lentils into my diet because if you buy them in bulk, they’re a relatively cheap source of protein and fibre which is great for a plant-based diet. This recipe really is so simple and do make sure you let me know over on Instagram: @olimatafitnessuk if you try this out, I’d love so much to see your posts!!

From this recipe, I had enough for about 5/6 portions. It should stay fresh in the fridge for 2, maximum 3 days, otherwise you could freeze it and defrost when you’re ready to eat!

One Pot Lentil-Dahl

Ingredients:

  • 1 cup of red Lentils
  • 1 butternut squash
  • 1 large red onion
  • Thumb-sized piece of ginger
  • 4-5 cloves of garlic
  • 2 tbsp of garam masala
  • 2 tbsp turmeric 
  • 3 level tbsp tomato puree 
  • Vegetable stock cube
  • (Coconut) oil for frying
  • Sea salt and pepper to taste
  • Rice (or any grain of choice) to serve

Method:

  • First, start by peeling and chopping the butternut squash into bite-size pieces, and set aside in a bowl. 
  • Add oil to a hot pan. 
  • Dice the onion, crush the garlic and grate the fresh ginger before adding to the pan with the turmeric and garam masala. 
  • Next, boil the kettle and make up 500ml of stock (by dissolving the stock in a mug with boiling water).  Add this to the pan. 
  • Rinse lentils, and add them to the pan, along with the butternut squash; allowing the pan to start boiling. 
  • Stir in the tomato puree. Season with salt and pepper. 
  • Leave to simmer for 35-minutes, or until both the lentils and butternut squash are soft; stirring and adding more water as the cooking time goes to prevent to dish drying out. 
  • Serve with your grain of choice and any sides you fancy!

Note to you – if you’re not the biggest fan of butternut squash, why not swap it for something like sweet-potato or pumpkin; just cook using the same method! 

I hope you love this dahl as much as I do! It’s become a staple, especially at uni when I’m feeling lazy, but want something just as nutritious and tasty! Or if I’m cooking for friends as there’s always enough to go around!

Thank you for sharing this space with me again. I’m excited to share something new with you next week!

Sending love, always,

Ols x

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