Description
This nutritious and incredibly budget-friendly lentil dahl is the perfect solution for students needing to cook in large batches. Packed with plant-based protein and fiber, this hearty dish is designed to be prepared on a weekend to save both time and money throughout the academic week. It is a comforting, cost-effective meal that helps you stay on budget while fueling your studies with wholesome ingredients without any complex or expensive components.
Ingredients
500g dried red lentils
2 tablespoons vegetable oil
1 large onion, diced
3 garlic cloves, minced
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 teaspoon ground ginger
1.5 liters vegetable broth (alcohol-free)
400g canned crushed tomatoes
Salt and pepper to taste
Optional: Fresh cilantro for garnish
Instructions
Heat the vegetable oil in a large stockpot over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the garlic, turmeric, cumin, and ginger, cooking for 1 minute until fragrant.
Add the rinsed lentils, vegetable broth, and crushed tomatoes to the pot.
Bring to a boil, then reduce heat and simmer partially covered for 25 minutes or until lentils are tender.
Season with salt and pepper to taste.
Portion into airtight containers for the week ahead.
Notes
Store in the refrigerator for up to 4 days or freeze individual portions for later. Serving with rice can further bulk up the meal and reduce the cost per portion.
- Prep Time: 10
- Cook Time: 35
- Category: Recipes
- Method: Stovetop Simmering
- Cuisine: Indian-inspired