This simple but oh so tasty red lentil dahl recipe is packed with veggies and good-for-you ingredients. I like to make a big batch and freeze for future lunches or dinners.

Prep time: 10 min

Cook time: 25 min

Serves 4

Ingredients

2 tbsp extra-virgin olive oil

1 large brown onion, thinly sliced

3 garlic cloves, crushed

2 tbsp Indian curry paste, mild depending on spice preference

1 cup dried red lentils

3 cups salt-reduced vegetable stock

2 tbsp salt-reduced tomato paste

500g cauliflower, cut into small florets

1 cup frozen peas, thawed

1 / 4 cup fresh coriander, roughly chopped, plus extra to serve

Greek yoghurt, to serve

Wholemeal flat bread, to serve

Method

Heat oil in a large frypan over medium-high heat. Add onion and garlic and cook until fragrant and onion is soft. Reduce heat and add curry paste and cook, stirring for 2 minutes.

Add lentils and stir to coat. Add stock and tomato paste and bring to the boil. Cover and simmer on low heat for 10 minutes.

Add cauliflower and turn the heat up to medium. Simmer, covered, for 10 minutes. With 2 minutes to go, add the peas and coriander and stir to combine.

Serve the dahl with yoghurt, extra coriander and flat bread.