Lentil Dahl Pitta
Dinner
Keeps in the fridge for about a week
Freezes well
Eat alone for quick meal or add rice, chips or bread
Use Gluten free Pitta for GF
Ingredients
3 grated carrot
1 red chilli
115 g mushrooms
100 g frozen peas
100 g spinach
195 g red lentils
130 g green lentils
1 can coconut milk
400 g can chopped tomatoes
1 tbsp rapeseed oil
1 tbsp olive oil
1 tbsp hemp oil
1 tbsp curry powder*
1 tbsp ground cumin
0.5 tsp asafoedida optional
58 g Wholemeal pitta
8 Baby plum tomatoes
Directions
Creamy Lentil Dahl:
1. Heat oil in deep pan over medium/high heat
2. Add grated carrots, chopped mushrooms & chopped deseeded chilli to pan & stir, 3 mins
3. Add spices & stir, 1 min
4. Pour in lentis, tomatoes & coconut milk
5. Reduce heat to a simmer & cover for 20-25 mins
6. In the last 2 mins, add in peas & stir
7. When cooked through mix in spinach
For Pitta:
1.Cook or reheat Lentil Dahl- 3 mins in microwave on high
2. Toast pitta
3. Cut pitta down one side and pack with hot lentil dahl using a spoon to push inti the back of the pita