This spicy Red Lentil Dahl is easy to make and taste delicious. Dahl can be an excellent source of iron and fibre. Plus, it packs a protein punch which is great for weight management and implementing a healthy diet.

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Serves 4-6

Preparation time: 20 minutes        Cooking time: 50 minutes

Ingredients

2 tablespoons oil

2 red onions, cut into eighths

1 red capsicum, cut into 2cm pieces

6 cloves garlic, crushed

2 tablespoons grated ginger

1-2 Birdseye chillies, finely chopped (use only 1 if you prefer it mild)

Spray oil

1 kg chicken thigh fillets, approx. 6-8

1 1/2 tablespoons hot curry powder

2 teaspoons cumin

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon paprika

1 cup JC’s Premium Australian Red Split Lentils, rinsed

2 1/4 cups low salt chicken or vegetable stock

165ml can light coconut milk

2 medium zucchini, approx. 350g, cut into 1cm slices

Salt and pepper, to taste

1 punnet cherry tomatoes, halved for serving

1 cup natural yogurt, thinned with a little milk for drizzling

1 cup coriander leaves, for serving

Extra Birdseye chilies sliced for garnish

Roti bread, for serving, if desired

 

Method

  1. Combine the oil, onion, capsicum, garlic, ginger, and chilies in a large shallow baking dish and toss to coat in the oil. Bake in a hot oven 200°C FF for 10 minutes.
  2. Meanwhile, spray a large non-stick frypan with oil and quickly cook the thigh fillets over a high heat until browned. Remove from the heat and keep warm.
  3. Add the spices to the hot oven tray and toss through the onions and capsicum mixture, stand 1 minute. Add the chicken, lentils, stock, and coconut milk and mix well. Bake a further 20 minutes then reduce the heat to 180°C FF, add the zucchinis and cook a further 20 minutes or until the chicken is cooked through. Season to taste.
  4. Toss the tomatoes over the chicken and dhal then drizzle with the yogurt. Finish with the coriander leaves and extra chili. Serve immediately with warm Roti.

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