Tarka Dhal
ingredients
- ½ small onion, finely diced
- 1 tsp diced fresh ginger
- 2 garlic cloves, crushed
- 1 small green chillies, deseeded and finely sliced
- 200g red lentils
- 1 tsp ground turmeric
- 1 tbsp ground cumin
- 480ml prepared vegan vegetable stock
- 160ml light coconut milk
- 1 tbsp rapeseed oil
nutrition facts
Per average serving:
energy
1259 kJ / 301 kcal
15 %
fat
13 g
19 %
saturates
5.7 g
29 %
Sugars
2.5 g
3 %
salt
0.4 g
6 %
of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- In a suitable size pan add the oil and fry the onions until soft and translucent, then add the ginger, garlic and chilli and fry for a further 5 minutes.
- Add the red lentils, ground turmeric, cumin, stock and coconut milk. Bring to the boil, simmer gently until the lentils are cooked, approx. 15 minutes, and has become a thick soup like consistency (add a little extra water if required).
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.