Red Lentil and Vegetable Dhal

V

A bag of frozen mixed grilled vegetables is a great buy! Slices of red and yellow (bell) pepper, courgette (zucchini) and aubergine (eggplant) are already lightly grilled, which brings out their flavour. Combined with spiced lentils, they make a wonderful vegetarian meal. A sprinkling of nuts adds both protein and texture.

Serves 2

1 small onion, finely chopped, or 30 ml/2 tbsp frozen diced onion
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
15 ml/1 tbsp curry paste
400 ml/14 fl oz/1¾ cups very hot (not boiling) vegetable stock
50 g/2 oz/1/3 cup red lentils
½ x 750 g/1¾ lb bag of frozen grilled (broiled) vegetables, preferably thawed
Salt and freshly ground black pepper

1. Put the onion, garlic and curry paste in the ceramic cooking pot, add a little of the stock and stir thoroughly until the curry paste is well blended.
2. Add the remaining stock, the lentils and grilled vegetables. Stir to combine, then cover with the lid and switch on the slow cooker to Low.
3. Cook for 3-5 hours or until the lentils and vegetables are very tender. Season to taste with salt and pepper.
4. Spoon half the dhal into a dish and leave to cool. Serve the remaining dhal at once, drizzled with a little yoghurt and scattered with toasted flaked almonds.

Second serving
Cover the cooled dhal and chill in the fridge for the following day. To serve, heat gently in a saucepan with an extra tablespoonful of stock or water until bubbling and hot.

Cook's tips
You can use other frozen vegetables such as cauliflower, broccoli or cubed sweet potato for part or all of the grilled mixed vegetables.

---