This recipe for gluten free vegan dahl is highly adaptable and can be made with pretty much any vegetable you wish. Swap the ingredients for whatever you happen to have in the fridge and this is also a great recipe for using up small amounts of leftover veg. To enure even cooking cut the vegetables into small even sized pieces. This gluten free vegan dahl can be served on it’s own, with other Indian dishes or as simply with some warm pitta or nann bread. If desired the dah could be served with rice, cous cous or even pasta.
1 onion, finely diced
2 garlic cloves, finely diced
1 green chilli, finley diced and deseeded (for a hotter dahl add the seeds to the dahl as well)
1 carrot, finely diced
5 cherry tomatoes, finely diced
50g butternut squash, finely diced
1 spring onion, finely sliced
Olive oil, for frying
1 tsp ground cumin
1 tsp coriander
1/2 tsp turmeric
150g red lentils
900ml vegetable stock or water
Salt and pepper to taste
1. Heat a little oil in a pan until hot. Add the vegetables and chilli and then reduce the heat a little. Cook gently for five minutes.
2. Stir in the spices and cook for a further minute.
3. Add the lentils and stock or water to the pan. Season to taste with salt and pepper.
4. Cover the pan and simmer gently for 15 minutes or until the lentils and vegetables are soft.