World Cuisine

Red Lentil Dahl with Warm Naan

cook 20 mins
Tags: Quick eats
  • 2 tablespoons groundnut oil
  • 2 large onions, thinly sliced
  • 1 red pepper, cored, deseeded and sliced
  • 4 tomatoes, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 4 teaspoons curry powder
  • 2 teaspoons turmeric
  • 300 g (10 oz) red lentils
  • 900 ml (1 1/2 pints) hot vegetable stock
  • 4 mini naan breads
  • salt and pepper
  • roughly chopped coriander leaves, to garnish
  • natural yogurt, to serve
  • Heat the oil in a large frying pan, add the onions and red pepper and cook over a medium heat for 3 minutes until starting to soften. Add the tomatoes and garlic and cook for a further 2 minutes, then add the curry powder, turmeric and lentils and stir well.
  • Pour in the stock and bring to the boil. Reduce the heat, cover and simmer gently for 15 minutes until the lentils are completely cooked through and soft, adding a little more water if necessary. Season well.
  • Meanwhile, heat the naans in a preheated oven, 180°C (350°F), Gas Mark 4, for 5–8 minutes, or until warm.
  • Spoon the dahl on to the warm naans, scatter with chopped coriander and serve with spoonfuls of yogurt.
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