Lentil lemongrass Dahl with Coriander Yoghurt and Naan

Lentil lemongrass Dahl with Coriander Yoghurt and Naan

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 13, 2018.

Ingredients

Lentil lemongrass Dahl

  • ½ red onion
  • 2 silverbeet leaves and stalks
  • 50g lemongrass paste
  • 1 Tbsp yellow curry paste
  • 100g split red lentils
  • 200g peeled pumpkin
  • 400g coconut milk
  • ½ cup water
  • 1½-2 Tbsp soy sauce
  • ½ tsp runny honey
  • 1 lemon

Coriander Yoghurt

  • 3 Tbsp coriander
  • 150g yoghurt
  • 1 courgette
  • ½ tsp honey

To Serve

  • 2 garlic naan breads

Steps

  1. Preheat oven to 200°C. Line an oven tray with baking paper. Thinly slice red onion and dice pumpkin 1cm. Separate leaves and stalks from silverbeet and chop each finely. Heat a drizzle of oil in a medium pot on medium heat.
  2. Cook onion and silverbeet stalks for 3-4 minutes, until softened. Stir through lemongrass and yellow curry pastes and cook for 1 minute, stirring, until fragrant. If mixture starts to stick, add a splash of water.
  3. Add lentils, pumpkin, coconut milk, water, soy sauce and honey and bring to a simmer. Reduce heat to low and simmer for about 15 minutes, stirring occasionally. Stir through silverbeet leaves and cook a further 5 minutes, until silverbeet has wilted and lentils are tender. If dahl is looking dry, add ¼–½ cup water.
  4. While dhal is simmering, place naan breads on prepared tray and bake for about 6 minutes, until warmed through. Juice lemon and roughly chop coriander. Once dahl has finished cooking, stir through lemon juice and season to taste.
  5. Combine all coriander yoghurt ingredients in a small bowl and season to taste.
  6. To serve, divide lentil lemongrass dahl between bowls, drizzle with coriander yoghurt and serve with warm garlic naan bread on the side.

Nutritional Information

Energy 2374 kj
567 kcal
Protein 19.1g
Carbohydrate 54.0g
Fat 29.1g