1 cup (120g) red lentils (washed and rinsed in a sieve)
3 cups (150ml or 1/4 pint) of water
1 tbsp vegetable oil
1 large onion
2 cloves garlic
2 tsp finely chopped root ginger
4 tsp garam masala
chopping board and knife
frying pan and wooden spoon
tablespoon and teaspoon
Dhal and chapattis
Boil lentils in water until tender and mushy, around 30 mins.
Peel and chop onion finely. Finely chop the garlic and root ginger.
Heat the oil in the frying pan and fry the onion, garlic and ginger until tender. Stir in the garam masala and remove from the heat.
Add the onion mixture to the cooked lentils and simmer together for 5 mins. Serve with chapattis and Greek yoghurt.
- For younger children, adjust garam masala to taste
- This can also be served on a bed of rice
- This is delicious with some fresh or frozen spinach added during the simmering process
- Cook double the quantity and keep in the fridge, for up to 2 days, then serve as a healthy snack
A balanced plate, with 4 of your 5 fruit and vegetables a day, in just one pot
Cooked all in one pan and with no prep time, this soup is healthy and no stress