Carrot and red lentil dhal
(at time of publication)
- 1 tablespoon oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 500g grated carrot
- 1 litre vegetable stock
- ½ cup split red lentils, washed
- 1-2 tablespoons crunchy peanut butter
- 1 tablespoon curry powder
- salt and pepper, to season
- low-fat natural yoghurt, to garnish
- 2 tablespoons fresh coriandercilantroX
1 Heat oil in a non-stick saucepan. Add seeds. Fry until mustard seeds start to pop.
2 Add the carrot. Stir. Let carrot ‘sweat’ for 10 minutes.
3 Add stock and lentils.Simmer for 30 minutes.
4 Add peanut butter, curry powder, and salt and pepper. Simmer until lentils are cooked to a thick consistency.
5 Garnish with yoghurt and fresh coriander. Serve on rice, naan or pita bread.
RUNNER-UP: Special diets category
HFG reader recipe competition 2009
Sarah Sheeran, Waitakere
Make it gluten free: Use gluten-free stock, curry powder and yoghurt.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 1g
Dietary fibre 7g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us