This tasty Indian dish is a quick and nutritious low-fat meal. Lentils are an excellent source of protein, dietary fibre, B vitamins, iron and zinc. Dahl goes perfectly with warm wholemeal pita bread, or a small bowl of brown rice or quinoa.
2 tsp finely grated fresh ginger
1 onion, finely chopped
1-2 clove garlic, crushed
1 1/4 cups green lentils, rinse well
1 tsp ground turmeric
2 tsp garam masala
1 tsp ground coriander
1/2 cup peas (fresh or frozen)
1/2 cup corn kernels
1 carrot, diced
3 Tbs lemon juice
400 g can tomatoes
Lightly spray a large saucepan with olive oil and place over a medium heat. Add onion and garlic and cook until tender.
Add lentils, carrot, ginger, spices and 4 cups (1250 ml) of water, and then bring to the boil.
Reduce heat and simmer covered for 30-45 minutes, until lentils are tender and water has been absorbed. If lentils are not cooked through you can add more water.
Just before lentils have finished cooking, add peas, corn, tomato and lemon juice, and cook for another 5 minutes.