Directions:
- Place lentils in large saucepan cover with cold water, bring to boil and then drain through a fine seive rinse with cold water, drain well and set aside.
- Heat oil in large pan add the cumin and mustard seeds, stand back as they will spit cooke for 30 secodns and add the onion. cook over a medium heat until softened.
- Add the ginger, chilli, garlic, ground cumin, tumeric and cayenne pepper and cook for 2 minutes.l stir in tomato puree and fry for 1 minute.
- Add the lentils cinnamon sticks and stock bring to the boil.
- Reduce the heatto a simmer and cook for about 15 minutes until lentis are tender and dahl has thickened.
- Add more stock if the lentils are not tender by the time the stock has been absorbed.
- Remove from heat discard cinnamon sticks add ornage zest and jucie season with salt cool to room temperatur and stir in herbs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 373.77 Kcal (1565 kJ) | ||
| Calories from fat | 33.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.75g | 6% | |
|---|---|---|---|
| Sodium | 7870.47mg | 328% | |
| Potassium | 620.44mg | 13% | |
| Total Carbs | 65.03g | 22% | |
| Sugars | 2.64g | 11% | |
| Dietary Fiber | 13.59g | 54% | |
| Protein | 11.74g | 23% | |
| Vitamin C | 30.7mg | 51% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 22.1mg | 123% | |
| Calcium | 80.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 289.22 Kcal (1211 kJ) | ||
| Calories from fat | 26.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 6% | |
|---|---|---|---|
| Sodium | 6090.05mg | 328% | |
| Potassium | 480.09mg | 13% | |
| Total Carbs | 50.32g | 22% | |
| Sugars | 2.04g | 11% | |
| Dietary Fiber | 10.51g | 54% | |
| Protein | 9.08g | 23% | |
| Vitamin C | 23.8mg | 51% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 17.1mg | 123% | |
| Calcium | 62.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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