Red Lentil and Butter Bean Dhal
Ingredients
1 white onion
2 cloves of garlic
a splash of olive oil
1 tsp paprika
1 tsp curry powder
a pinch of salt
juice of 1 lemon
1 can of butter beans
1 cup of dried red lentils
1 vegan/vegetable stock cube
600 ml of water
coriander
Let's cook
Dice the onion and garlic, simmer on a low heat until soft. Dash in the paprika, curry powder and salt. (Feel free to free style a bit here and experiment with other spices such as cumin, garam masala or ginger.)
Boil the water and in a separate container dissolve the stock cube in it. Add the stock, lemon juice, lentils and butter beans to the onions. Place a lid on the sauce pan and leave to simmer on a low heat for 45 minutes.
Occasionally give the dhal a stir to ensure all the flavours are mixing. The lentils will absorb the water and thicken the dhal- add more water if needs be. Once cooked, garnish the dhal with some coriander. I have served my dhal with brown rice and green beans
