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.
If you create this Red Lentil Dahl or any of our nutty recipes, tag us on social media! We would love to see them.
Preparation time: 20 minutes Cooking time: 50 minutes
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)
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
- 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.
- 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.
- 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.
- 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.