Mains · Recipes

Red Lentil Dahl (with a twist)

heylo bag
Putting the Heylo Bag to the test in a mountain hut (it makes a great pillow as well)

 

 

Recently I was given a new product to try out, its called a Heylo bag. It’s a handy bag that retains heat when you put a hot pot of food in it. It’s very useful when hiking as it saves on fuel and will actually keep cooking the food after you initially simmer it on the stove, you can even use it to make yoghurt, steam rice and keep food warm when going to a pot luck. This recipe is hearty dahl with loads of flavour, protein packed and perfect for any Indian meal. For more information on the Heylo bags check out this link.

Recipe

Prep time 15 min, cook time 80 min.

5 cloves garlic – minced

2 onions – diced

1 cup pumpkin, cubed small

1.5 cups split red lentils

1 tbsp olive oil

1 green capsicum

2 cups veggie stock

2 cups water

2 tsp cumin

1 tsp ground ginger

2 tsp turmeric

1 tsp coriander

1 tsp smoked paprika

1 can diced tomatoes

2 tbsp tomato paste

1 can kidney beans, drained and rinsed

 

Sauté diced onions in oil until soft, add spices, capsicum, pumpkin and minced garlic and fry for 30 sec. Add in tomatoes and paste, lentils, stock, kidney beans and 2 cups water. Bring to boil then simmer 20 mins before transferring to the Heylo bag for 1 hour (or if you don’t have one then simmer gently on the stovetop for 30-40 mins stirring regularly). After an hour check the dahl it may need a quick reheat with a little extra water on the stove top before serving. If you have a smaller Heylo bag, then half this recipe.

Serve with poppadums, tamarind chutney and brown basmati rice.

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