Name: Chicken and red lentil dhal
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 (150g) medium brown onion, sliced finely; 2 clove garlic, crushed; 2 fresh long green chillies, sliced thinly; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 2 teaspoon ground turmeric; 1 cup (200g) dried red lentils, rinsed; 500 gram chicken stir-fry strips; 3 cup (750ml) water; 250 gram broccoli florets; freshly ground black pepper and salt, to season; 1 cup fresh coriander leaves, loosely packed; 1/3 cup (95g) yoghurt; 1 (140g) lemon, cut into wedges

Ingredients

1 tablespoon olive oil

1 (150g) medium brown onion, sliced finely

2 clove garlic, crushed

2 fresh long green chillies, sliced thinly

2 teaspoon ground cumin

2 teaspoon ground coriander

2 teaspoon ground turmeric

1 cup (200g) dried red lentils, rinsed

500 gram chicken stir-fry strips

3 cup (750ml) water

250 gram broccoli florets

freshly ground black pepper and salt, to season

1 cup fresh coriander leaves, loosely packed

1/3 cup (95g) yoghurt

1 (140g) lemon, cut into wedges

Method

1.In a large saucepan, heat oil over medium heat; cook onion and garlic, stirring, for about 2 minutes or until onion is browned lightly. Add chilli and spices; cook, stirring, for a further 1 minute, or until fragrant.

2.Add lentils, chicken and the water; bring to the boil; reduce heat; simmer, uncovered, for about 15 minutes.

3.Add broccoli; simmer, covered, for about 5 minutes, or until broccoli is tender and liquid is absorbed. Season to taste.

4.Sprinkle with coriander; serve with yoghurt and lemon wedges.

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Ingredients

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