A easy pantry staple for mid week dinners; quality lentils mixed with secret spices for a delicious dahl to serve with rice, meat or fish.
Heat 1 tablespoon of vegetable oil over medium heat, add 1 cup of lentils and fry for 1 min. Add 3 cups of boiling water and 2 tablespoons of diced tomatoes and cook for 50 mins or until done and gravy thickened, add extra water if needed. Serve on its own with rice or as an accompaniment to a curry, meat or fish. For a bit of extra flavour add sweet potato and cauliflower along with the water and fresh spinach and coconut cream for the last 5 minutes.
Puy lentils, garlic, shallots, salt, our secret blend of Indian spices and love