Lentil dhal

• 1 cup (210g) red lentils, rinsed well
• 3cm fresh ginger, sliced
• 2 bay leaves
• 1 cinnamon stick
• 2 tablespoons (40g) butter
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 2 teaspoons turmeric
• 1 teaspoon cumin
• 1/2 teaspoon garam marsala
• 1/2 teaspoon chilli flakes
• 2 tablespoons lemon juice
• 1/2-1 teaspoon salt
• 1 tablespoon chopped coriander leaves
• Naan bread or pappadums, to serve

Energy 1064kJ	Fat saturated 5.00g
Fat Total 10.00g	Carbohydrate sugars 4.00g
Carbohydrate Total 23.00g	Dietary Fibre 9.00g
Protein 14.00g	Cholesterol 23.00mg
Sodium 645.47mg

All nutrition values are per serve.

1. Step 1

   Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water. Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking for 10-12 minutes. Discard spices and set aside.

2. Step 2

   Heat the butter in a large frying pan over a medium high heat. Add the onion and cook for 3 minutes. Stir in the garlic, turmeric, cumin, garam marsala and chilli flakes and cook for a further minute or until fragrant. Stir in the lemon juice and season to taste with salt.

3. Step 3

   Add the lentils to the pan and mix well. Cook for a further 3 minutes, stirring constantly. Remove from the heat. Stir in coriander and serve hot with naan bread or pappadums.