Lentils are a fantastic source of plant-based protein, making this tarka dhal a nutritious and satisfying meal. It’s a warming, comforting dish that freezes and reheats beautifully, perfect for meal prep or enjoying another day.

Ingredients

• 1 medium onion, finely chopped
• 1 tbsp rapeseed oil
• 3 garlic cloves, finely chopped
• 1-inch piece of fresh ginger, finely chopped (or 2 tsp garlic and ginger paste as a shortcut)
• 1 tsp cumin seeds
• 150g red lentils, washed (or 400g tin, drained)
• 600ml vegetable stock (2 stock cubes dissolved in 600ml boiling water)
• 1 tsp medium curry powder
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tbsp tomato puree
• Salt and pepper, to taste

Method

• Heat the rapeseed oil in a large saucepan over medium heat.
• Sauté the chopped onion until translucent.
• Add the garlic and ginger, stirring for a minute.
• Add the cumin seeds and fry until they start to crackle.
• Reduce to a low heat and stir in the washed red lentils (or drained tinned lentils).
• Pour in approximately half of the vegetable stock, covering the lentils.
• Bring to a simmer, adding more stock gradually to achieve your preferred consistency.
• Simmer for at least 40 minutes (it can cook for longer if needed).
• Remove from heat and stir in the curry powder, garam masala, and turmeric.
• Add the tomato puree and season with salt and pepper.
• Stir well and let sit for 5 minutes to allow the flavours to meld and the final consistency to develop.
• Serve hot with basmati rice.

Nutritional Information (Per Serving)

• Calories: ~300 kcal
• Protein: ~15g
• Carbohydrates: ~45g
• Fats: ~7g