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Red Lentil Dahl with Brown Rice, Lime Pickle & Mango Chutney

written by Adam Guthrie

vegan lentil curry dahl

Red Lentil Dahl with Brown Rice, Lime Pickle & Mango Chutney

Red Lentil Dahl with Brown Rice, Lime Pickle & Mango Chutney

Red lentils are a great source of low-fat, plant-based protein and contain a wealth of B vitamins, many essential minerals and fibre. With all of these benefits, this fast and nutritious meal is a winner in our books.

Serves: 4

GF, VG

Ingredients

Method

  • 1 medium onion, finely diced
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 2–3 bay leaves, to taste
  • 1 cinnamon stick
  • 2 tomatoes, grated
  • 2 cups red lentils
  • 4 cups water
  • 1 tsp garam masala
  • Juice 1 lemon
  • Salt, to taste
  • 1 handful coriander leaves, chopped
  • 4 cups cooked brown rice
  • ½ cup lime pickle
  • ½ cup mango chutney
  1. Heat frying pan, add onion and garlic and sauté for 1 min.
  2. Add spices, bay leaves, cinnamon stick, tomatoes, lentils and water.
  3. Bring to boil and simmer covered for 15 mins, stirring regularly.
  4. Add garam masala and lemon juice and season with salt to taste.
  5. Top with chopped coriander and serve with brown rice, lime pickle and mango chutney.

 




  

Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.

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