This is a simple, everyday Indian dahl that can be served with naan bread and natural yoghurt. The earthy sweetness of the carrot works well with the lentils and would sit perfectly next to a spicy lamb curry.
400g grated carrot
1 cup red lentils
1ltr water
½ small onion, peeled and finely sliced
½tsp ground turmeric
2 cloves garlic, peeled and finely chopped
½ tsp salt
red or green chilli, finely chopped
coriander leaves
Light extra virgin olive oil
Place carrots, lentils, water, salt and turmeric in a saucepan, cover with a lid and bring to boil. Move the lid to the side so that it partially covers the pot and simmer for 40-50 minutes or until tender and the water has evaporated.
Meanwhile, heat a little olive oil in a fry pan. Add the onions and cook for 5 minutes. Add the garlic and continue to cook until golden.
Add the salt, onions and garlic to the carrots and lentils. Stir through or mash together. Serve in a generous bowl scattered with the coriander leaves and chilli.
