Vegetable and lentil dahl with cashew nuts

  • 15 mins to prepare. 35 mins to cook.
  • Serves 4
This healthy recipe is a full of red lentils which really are a super food packed full of protein, vitamins, minerals and fibre.


  • 2 tbsp olive oil
  • 2 onions
  • 2 carrots
  • 125g of frozen peas
  • 80g of courgette
  • 2 cloves of garlic
  • 1 tsp of ground cumin
  • 2 tsp of ground coriander
  • 1 tsp of turmeric
  • 1 tbsp of lemon juice
  • 125g of cashew nuts
  • 175g of red lentils
  • 750ml of vegetable stock
  • A handful of fresh coriander

Each serving contains

  • Calories 512 26%
  • Sugar 8g 9%
  • Fat 26g 37%
  • Saturates 5.6g 22%
  • Salt 2.9g 48%

of your guideline daily amount


Heat the oil in the pan and add the chopped garlic and onion and sauté for 5 minutes until soft.

Add the spices and cook for a further 2 minutes.

Add the carrots, courgettes, lentils and vegetable stock, bring to the boil and simmer covered, for 15 minutes.

Add the frozen peas and simmer for a further 5 minutes.

Stir in the cashew nuts and lemon juice.

Serve garnished with fresh coriander.

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