Tomato and Red Pepper Dahl

Tomato and Red Pepper Dahl

Tomato and Red Pepper Dahl is a truly versatile, delicious and healthy dish!

Eat it as a main course with rice or vegetables; a side dish to a curry, or as a warming winter lunch; in fact at any time it's ready to fill a gap! 

Add just a little spice or as hot as you like, freeze it in portions or feed it to a crowd.

• 1 medium onion, finely chopped or whizz to semi pulp 
• 2 garlic cloves, crushed
• 1 large red pepper, diced
• 1 Tbsp oil or olive oil spray
• 1 Tbsp curry paste 
• 6oz red split lentils 
• 400g can tomatoes 
• 16 fl oz vegetable stock 
• 2 Tbsp chopped fresh coriander 

Peel and chop the onion, or use a small processor to semi pulp. Crush the garlic, remove seeds and dice the pepper.

Heat the oil in a large pan, add the onion and cook gently for 5 mins 'til soft. Stir in the garlic and curry paste and cook stirring for a further 2 mins so that the onions are evenly coated with the spice mixture. Make sure that the heat is not too high or you could burn the curry paste and spoil the flavor.

Stir in the lentils and pepper, then add tomatoes and stock. Bring to the boil then reduce th eheat, cover and simmer gently for 15/20 minutes until the lentils are soft. Add coriander and season to taste. Enjoy!