Spicy Red Lentil Dhal

Spicy Red Lentil Dhal
This recipe is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Thiamin, Vitamin B6, Iron, Phosphorus, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin C, Folate and Manganese.

Serves 2
1/2 cup lentils, red, organic
1 onion, organic, (finely chopped)
1 garlic, clove, organic, (crushed)
1.5 cm ginger, root, organic, (grated)
1/2 tsp. cinnamon, ground, organic
1 tsp. turmeric, ground, organic
1 tsp cumin, ground, organic
1/2 tsp. garam masala, organic
1/2 tsp. chilli, flakes, organic
1 bay leaf, dried, organic
1/2 lemon, organic, (juiced)
400 g tomatoes, chopped, organic

Bring 1 cup of water to the boil and add the red lentils; reduce the heat to medium (heat setting 3) and simmer for 12 minutes. Once the lentils have cooked, add the onion and allow to gently cook for 5 minutes until softened.

Stir in the garlic, ginger, cinnamon, turmeric, cumin, garam masala, chilli flakes and bay leaf and cook for a further minute or until fragrant. Stir in lemon juice. Add the tin of chopped tomatoes and allow the mixture to simmer on low for 20 minutes; stirring occasionally. Remove from the heat.
Serve.

Compliment this with:
'Tandoori cauliflower | EX.' | Beans, green, organic, (80 g) | Courgette, organic, (spaghetti) (1) | Lettuce, gem, organic (1) | Mushrooms, organic, (80 g)