St Peter's House, Oxford Road, Manchester, M13 9GH

Chaplaincy to The Manchester Universities. The RNCM & The University Of Law.

Carrot Dahl

This is the first dahl we have created for The Well and it won’t be the last. Indian spices, lentils and carrots are the star of this kitchen cupboard staple.

Recipe Video

Recipe Ingredients

½ onion – small chop
2 cloves garlic – finely chopped
2 tsp curried blend
2 carrots – peeled and chopped small or grated
50g split red lentils
400 ml water
½ vegetable stock cube

Optional Ingredients

naan bread, yoghurt

Recipe Instructions

Prepare vegetables as described.
In a saucepan over a medium heat, sweat onion with a little cooking oil until soft & translucent (2 – 4 mins).

Add garlic and cook out for 1 minute before adding spices – stirring continuously to avoid too much smoke.
Add carrots, lentils, water & ½ a stock cube – simmer together until carrots & lentils are tender, about 15 – 20 minutes – add more water if things start looking too dry – a dahl should be slightly loose.

Check for seasoning, adding more salt if required.

Serve topped with Greek yoghurt alongside naan breads.

Recipe Print-Out


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