Red Lentil Dhal
Photography: CLARE WILKINSON
Mains
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Red Lentil Dhal

This is a go-to dish when you're having a vegetarian day, and it’s sure to become one of your family favourites. The addition of coconut milk makes it deliciously creamy, but you could replace this with a tin of chopped tomatoes for a lower-calorie version, if you prefer.
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Photography: CLARE WILKINSON

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Serves
4
Difficulty
Easy
Ingredients
380g of dried red lentils
250ml of cold water
1 x 400ml tin of reduced-fat coconut milk
Handful of cherry tomatoes, finely chopped
4 garlic cloves, crushed
1 onion, sliced
2.5cm of fresh ginger, grated
Juice of 1 lemon
1 tsp of ground turmeric
1 tsp of chilli flakes
1 tsp ground cumin
1 tsp of curry powder
1 tsp of garam masala
1 bay leaf
Salt & pepper, to taste
Fresh coriander, to garnish
Chopped spring onions, to garnish
Method
Step 1

Place all the ingredients in the slow cooker, stir and season to taste. Cook on low for 5-6 hours, then stir and garnish with fresh coriander and chopped spring onions.

Cooking tip: Dhal goes really well with vegetables and rice, but it has plenty of sauce for dipping naan as well. You could even top the bowls with some grilled chicken.

Bored of Lunch: The Healthy Slow Cooker Book by Nathan Anthony (Ebury Press, £9, was £18.99) 

Photography by Clare Wilkinson.

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