Dal

I should totally be making this dish more often. I've had it in my collection for ages and have made it a couple of times before. Each time I say the same thing - I should make it more often! I cut this out of The Gazette, credit to Jennifer Warren.

Indian-Spiced Lentil Stew (aka Dal)

Serves 4

Serve with warm nan bread, or apparently bananas, if you have them (I have never tried this though). Have a big bowl for lunch, or a smaller bowl for supper before your main. Easy, fast and tasty!

1 tablespoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon salt (I actually skip the salt because I find the lentils pretty salty)1 clove garlic, crushed
1 cup soy or regular milk
1 tablespoon vegetable oil
3 medium onions, chopped
1 1/2 cans diced tomatoes, not drained
1 can lentils, drained

In a small bowl, combine curry powder, cumin, turmeric and salt (if you're gonna use it). Add garlic and milk, stirring to ccombine well; set aside. In a large saucepan over low-medium heat, heat oil and sate onions, stirring occasionally, for about 12 minutes, or until soft and just beginning to brown. Stir in milk mixture and cook until it thickens and bubbles, about three minutes. Stir in tomatoes, using a potato masher to mash tomatoes into smaller pieces. Stir in lentils and heat gently, uncovered, for about 15 minutes.

Approx. nutritional content per serving: 290 calories; 15g protein; 5g fat; 15g carbohydrates; 13g dietary fibre; 990mg sodium.