Tomato Dahl with Flatbreads

Serves: 4

Ready in: 30 to 60 mins

Cost Cutting Eco Friendly Vegan Friendly

Know your nutrients

Calories

684 -

Fat

29.3g -

Saturates

16.5g -

Sugars

10.3g -

Salt

2.02g -

Protein

26.7g -

Carbs

79.8g -

Fibre

15g -

Powered by Nutracheck

“Dahl is a really good vegan option for a quick lunch, as its predominantly lentils, which are a good source of magnesium, fibre and complex carbohydrates that help to boost metabolism. Never underestimate a lentil! This is also very much a 'chuck it in the pan' job, so little fuss for an amazing meal all-round. Serve with the flatbreads, or straight up, or with rice.” Fearne Cotton - Happy Vegan (Orion Spring, £20)

Tomato Dahl with Flatbreads Recipe: Veggie

Ingredients
Method

Ingredients:

260g red split lentils, washed
4 garlic cloves, crushed
2 tbsp soy sauce
2 tsp mild curry powder
1 tsp miso paste
400 tin chopped tomatoes
400g tin coconut milk
4 tbsp soya milk yoghurt or coconut milk yoghurt, plus extra to serve
4 homemade flatbreads (see Masterclass) or shop-bought flatbreads
small handful of flat leaf parsley, leaves only, roughly chopped
sea salt and freshly ground black pepper
extra virgin olive oil, to serve

For the flatbreads:
200g white spelt flour, extra for dusting
½ tsp fine sea salt
2 tbsp extra virgin olive oil

method:

Put the lentils into a pan with the garlic, soy sauce, curry powder, miso paste, chopped tomatoes and coconut milk. Bring to a boil, then reduce the heat and simmer for 15 minutes, stirring frequently to stop the lentils sticking to the base of the pan. Add the yoghurt and simmer for another five minutes until you have a creamy dahl. Season to taste.
For the flatbreads: in a large bowl, combine the flour and salt together. Add the oil and five tablespoons of water and bring together into a dough. Gradually add a further two tablespoons of water to form a smooth and soft dough. It should not be sticky. Knead for two minutes just to make sure everything is well combined. Cover and set aside for 15 minutes to rest. Divide the dough into six equal pieces and roll each piece into a ball. Dust your work surface with flour, and roll each ball out into a thin round measuring about 22cm. Dust with flour as you go to ensure the dough doesn’t stick. Place a large non-stick frying pan over a low-medium heat, add a flatbread and cook for about one minute on each side until just cooked through. Remove to a plate and immediately cover with a clean tea towel. Repeat to cook the remaining breads.
When the dahl is cooked, warm the flatbreads in a toaster or oven, and serve with the lentils, topped with extra yoghurt, chopped parsley and a drizzle of olive oil.

Print Recipe