Food prices just seem to keep going up and up and trying to keep the weekly bill to a figure that doesn’t make my eyes smart is a constant challenge. We love organic, fresh, wholefood which of course you pay a premium for.
I try and have a couple of easy and affordable midweek recipes tucked up my sleeve. This weekday dahl is one of them. Not only is a relatively cheap to make it also doubles up as a great option when you’re running short on time and haven’t been able to make it to the shops; all the ingredients are pantry staples. This dish is also a low GL recipe which is great news if you’re trying to watch your weight. Even my lentil loathing husband loves this one!
- 1 medium onion, chopped
- 4 cloves of garlic
- 1 tsp curry powder
- 1 x 400g tin of chopped tomatoes
- 100g frozen peas
- 4 tsp Marigold Reduced Salt Vegetable Bouillon powder
- 600ml water
- 300g red lentils, rinsed and drained
- Fry the onion with a little coconut oil until tender and translucent. Add the garlic and curry powder and cook for one minute.
- Add the chopped tomatoes, peas, Bouillon powder and water and combine well before finally adding the lentils.
- Stir continuously while simmering for 20-25 minutes until lentils are tender and all the water has been absorbed.
- Serve topped with boiled eggs, or a side of broccoli for a vegan alternative.