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Daal
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Total Time:
1 hour 15 minutes
Elevate lentils with a medley of vibrant vegetables like carrots, potatoes, cauliflower, and eggplant. Enjoy this nutritious dish on its own or pair it with fluffy rice for a satisfying meal.
Ingredients:
  • 300 g alliums (onions, leeks or a mixture of both)
  • 30 g garlic
  • 3 kg mixed veg (Mediterranean, hard, root)
  • 10 ml vegetable oil
  • 500 g dried lentils (red split, yellow split)
  • 1.5 litres curry base sauce
Instructions:
  • - Prepare the alliums by peeling (or trimming) and roughly chopping them. Finely chop the garlic. Scrub or peel the vegetables, then chop them into 2cm chunks. - Heat oil in a large pan and add the alliums. Cook for 4 to 5 minutes until softened, then add the garlic and cook for another 4 minutes until golden, stirring frequently. - Add the hard and root vegetables, if using, and cook for 15 minutes until golden and softened. Then add the Mediterranean vegetables, if using, and cook for an additional 10 minutes. - Rinse the lentils and add them to the pan with the curry base sauce and 600ml water. Cover and simmer gently for 45 minutes to 1 hour until the lentils are soft and creamy. - Season with sea salt and black pepper to taste.

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