Potato & Lentil Dahl
Prep: 5 min
Cook: 35 min
Servings: 4
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A mild Indian-style dish suitable for the whole family.
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Ingredients

  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 4 potatoes, cut into chunks
  • 2 tsp ground cumin
  • 1 cup water
  • 1 x 400 g can no-added-salt diced tomatoes
  • 1 x 400 g can no-added-salt brown lentils, drained and rinsed

Method

  1. Heat the oil in a saucepan over medium heat.
  2. Add the onion and potato. Cook, stirring, for 5 minutes until the onion is soft.
  3. Add spices and cook, stirring, for 1 minute or until you can smell the flavours.
  4. Add the water and tomatoes.
  5. Turn up the heat and bring to the boil.
  6. Reduce heat to medium and simmer, stirring occasionally, for 20 minutes or until liquid reduces by half.
  7. Add the lentils to the potato mixture.
  8. Cook for 5 minutes or until heated through.

Variation:

Substitute ground cumin for 1 tablespoon of curry powder. Garnish with fresh coriander.

Healthy tip!

On a budget? If fresh produce is not available or is too expensive, try canned or frozen fruit and veg!

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Nutrition Information

per serving per 100g
Energy 942 kJ 247 kJ
225 Cal 59 Cal
Protein 9.3 g 2.4 g
Fat, total 5.5 g 1.4 g
— saturated 0.7 g 0.2 g
Carbohydrate 30.7 g 8 g
— sugars 6.5 g 1.7 g
Sodium 352 mg 92 mg
Fibre 6.6 g 1.7 g

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Comments (1)

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    1 teaspoon each of cumin & coriander. A tasty vegetarian meal, I also sometimes add cauliflower or spinach. A very nice meat free meal.
    Peta Nutt
    Posted on: 16 Jun 16

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