What can I make with red lentils and carrots?

You have (Red lentils + Carrots)

• 150g red lentils, rinsed
• 4 carrots (about 400g), peeled and chopped

You’d add

• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 tsp ground cumin
• 1.2 litres hot vegetable stock
• ½ lemon, juice only
• 2 tbsp oil (store cupboard)
• salt and pepper (store cupboard)

Method

1. Heat the oil in the saucepan over a medium heat and cook the onion and carrots for 8 minutes until the onion is soft.
2. Stir in the garlic and cumin for 1 minute, then add the lentils and stock.
3. Bring to the boil, skim off any foam, then simmer for 20 minutes until the lentils have collapsed and the carrots are completely tender.
4. Blend until smooth, adding a splash of hot water if it is too thick. Season with salt, pepper and lemon juice to taste.

You have (Red lentils + Carrots)

• 250g red lentils, rinsed
• 2 carrots, coarsely grated

You’d add

• 1 onion, finely chopped
• 3 garlic cloves, crushed
• thumb-sized piece of ginger, grated
• 1 tsp ground turmeric
• 400ml tin coconut milk
• 1 tsp cumin seeds
• 1 lime or ½ lemon, juice only
• 2 tbsp oil (store cupboard)
• 600ml water (store cupboard)
• salt (store cupboard)

Method

1. Heat 1 tbsp oil in the saucepan and cook the onion for 6 minutes. Add the garlic, ginger and turmeric and stir for 1 minute.
2. Add the lentils, carrot, coconut milk and water. Bring to the boil, then simmer for 20–25 minutes, stirring often so it doesn’t catch, until the lentils are soft and creamy. Add a splash of hot water if it gets too thick.
3. Season with salt and lime juice.
4. Heat the remaining oil in the small frying pan, add the cumin seeds and sizzle for 30 seconds until they smell toasty. Pour over the dal and serve.

You have (Red lentils + Carrots)

• 200g red lentils, rinsed
• 3 carrots, finely diced

You’d add

• 1 onion, finely chopped
• 2 tbsp tomato purée
• 1 tbsp soy sauce or Worcestershire sauce
• 1 tsp dried thyme
• 600ml hot vegetable stock
• 900g floury potatoes, peeled and chopped
• 40g butter and a splash of milk
• 1 tbsp oil (store cupboard)
• salt and pepper (store cupboard)

Method

1. Heat the oven to 200°C (180°C fan, gas 6). Heat the oil in the large saucepan and cook the onion and carrots for 8 minutes until softened. Stir in the tomato purée and thyme for 1 minute.
2. Add the lentils, stock and soy sauce. Simmer for 20 minutes, stirring often, until thick and the lentils are soft. Season well.
3. Meanwhile, boil the potatoes in salted water for 15–20 minutes until tender, drain and mash with the butter and milk.
4. Spoon the lentils into the dish, top with the mash and rough the surface with a fork.
5. Bake for 25 minutes until the top is golden and the filling is bubbling at the edges.