Spicy Lentil Dahl

 

I was inspired by THIS RECIPE by Colleen Howard at Australia’s Best Recipes. I’ve changed the ingredients to suit what I had on hand (I was missing curry powder) and my own tastes, and also changed the cooking method. It’s quick, easy, and economical, and makes a nice accompaniment to butter chicken, having a different seasoning mixture.

 

1 large carrot, sliced into coins

2 cups beef bouillon

1 cup red lentils, rinsed

½ teaspoon turmeric

½ teaspoon chili powder

½ teaspoon garam masala

540 ml tin Aylmer Accents spicy red pepper diced tomato*

 

In a medium pot, bring bouillon and carrot to a boil for 5 minutes. Add remaining ingredients, lentils last, and simmer for 20 minutes, stirring occasionally.

 

Makes 4 servings

 

*if you have to substitute a different style of diced tomato you may wish to add a few drops of hot sauce