Lentil dhal with roasted vegetables

Name: Lentil dhal with roasted vegetables | Asda Good Living
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 1 small butternut squash, peeled, de-seeded and cut into 1cm pieces; 1 large carrot, peeled and cut into 1cm cubes; 2 onions, cut into wedges; 1 tbsp olive oil; 2 tsp ground turmeric; 2 tsp ground cumin; 2 tsp ground coriander; 2-3 cloves garlic, finely chopped; 1 aubergine, cubed; 2 courgettes, cubed; 200g red split lentils, rinsed; 2 x 390g cartons Chosen by you Chopped Tomatoes; Fresh coriander, to serve; Chosen by you Low Fat Natural Yogurt, to serve

Lentils are a tasty, low-fat source of protein and fibre. We’ve also tossed the veg in oil rather than cooking them in a layer of fat, and used spices rather than salt to add flavour. Better still, each serving of our dhal counts as four of your 5-a-day.

By Asda Good Living,21st September 2015

(40 votes)

Cook: 50 Mins

Serves: 4

Price: 99p per serving

Nutritional Information

Each 708g serving contains

Energy
1451kj
347kcal

17%

Fat
4.2g

Med
6%

Saturates
<0.01g

Low
1%

Sugars
19.8g

High
22%

Salt
<0.01g

Low
<1%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
205kj/49kcal

Ingredients

1 small butternut squash, peeled, de-seeded and cut into 1cm pieces

1 large carrot, peeled and cut into 1cm cubes

2 onions, cut into wedges

1 tbsp olive oil

2 tsp ground turmeric

2 tsp ground cumin

2 tsp ground coriander

2-3 cloves garlic, finely chopped

1 aubergine, cubed

2 courgettes, cubed

200g red split lentils, rinsed

2 x 390g cartons Chosen by you Chopped Tomatoes

Fresh coriander, to serve

Chosen by you Low Fat Natural Yogurt, to serve

Method

Pre-heat the oven to 180C/160C Fan/Gas 4. Toss the butternut squash, carrots and onions in the oil with the spices and garlic. Put on a baking tray and cook for 15 minutes, then add the aubergine and courgettes. Return to the oven for 20-25 minutes, or until all the vegetables are tender and turning golden brown.

Meanwhile, put the lentils in a pan and add enough cold water to cover. Bring to the boil, cover and cook for 20-25 minutes, stirring occasionally and topping up with water if necessary, until soft.

Drain the lentils, then return to the pan with the tomatoes. Bring to the boil, then heat through for 5 minutes.

Add the lentil mixture to the roasted vegetables and mix. Serve topped with the coriander and a dollop of yogurt.