Caramelised Onion Dahl
Serves: 4
Ready in: 15 to 30 mins
Know your nutrients
Calories
327 -Fat
7.5g -Saturates
4.4g -Sugars
7.1g -Salt
2.89g -Protein
21.8g -Carbs
47.3g -Fibre
16.7g -Powered by Nutracheck
Making a hearty and healthy lunch needn't be a chore. This quick and easy vegan dahl recipe is ideal for the colder months, and is ideal if you're craving a takeaway. You can also prep it the night before to save you time. Recipe created by Katy Beskow on behalf of Holland & Barrett
Ingredients:
1 rounded tbsp Vita Coco coconut oil2 onions, peeled and finely sliced
2 garlic cloves, peeled and crushed
1 tsp ground turmeric
1 tsp ground cumin
½ tsp dried chilli flakes
1 tbsp medium curry paste
300g dried red lentils
1 litre hot vegetable stock
a handful of fresh flat leaf parsley, finely chopped
generous pinch of sea salt
method:
- In a large pan, heat the oil and sliced onions over a medium-high heat for 8-10 minutes, stirring occasionally to prevent sticking, until the onions are golden-brown. Remove half of the cooked onions from the pan, and set them aside.
- Add the garlic, turmeric, cumin and chilli flakes into the remaining onions and cook for one minute. Stir in the curry paste until combined.
- Pour in the red lentils and half of the stock, then simmer over a medium heat for 10 minutes. After 10 minutes, add in the remaining stock and simmer until the liquid has absorbed, stirring frequently to avoid sticking.
- Remove from the heat and stir through the reserved caramelised onions and flat leaf parsley. Season to taste with sea salt. Serve hot.
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