Lentil dahl with toasted pita

Serves: 2-4

Prep time: 10 mins

Cooking time: 20 mins

Ingredients: 

• ¾ cup dried red lentils 
• 3¼ cups cold water 
• 2 tbsp vegetable or olive oil 
• 1 large onion, finely chopped 
• 2 cloves garlic, finely chopped 1 tsp ground coriander 
• ½ tsp ground cumin 
• ⅔ cup cold water 
• 1 cup reduced salt vegetable stock (or 1 vegetable stock cube and 1 cup boiling water) 
• 2–3 wholemeal pita breads 

Method: 

1. Rinse lentils and place in saucepan with 3¼ cups cold water, bring to the boil. 
2. Reduce heat and simmer for 10 minutes, scooping off and discarding the froth. 
3. Drain lentils in a sieve and set aside. 
4. Heat the oil in a saucepan and cook onion over a low heat for 3–5 mins until softened. 
5. Add the garlic, ground coriander and cumin and cook for a further minute. 
6. Stir in the lentils, add vegetable stock and ⅔ cup of cold water and cook for 10 minutes until most of the liquid is absorbed. The consistency should be sloppy. 
7. Toast pita bread lightly and cut into 5cm strips to serve with the dahl.