RED LENTIL DAHL WITH MANGO CHUTNEY GLAZED HALLOUMI
A winter warmer at it’s finest - a bed of creamy, curried lentils topped with deliciously juicy halloumi chunks, fried & glazed in glossy mango chutney.
You’ll need (serves 2):
1/2 1 small onion, finely chopped
1 garlic clove, crushed
140g split red lentils, rinsed
1tbsp tomato puree 1tbsp mild curry powder
1tsp cumin
1.5tsp turmeric
½ tsp ground coriander
500ml veg stock
100ml coconut milk
1/2 bag spinach
A small bunch of coriander leaves
2tbsp mango chutney
To serve:
120g brown rice
Nigella seeds (optional)
What to do:
In a large pan, heat olive oil at a medium heat. Add the onion & garlic and fry until soft.
Once soft, add the tomato puree and all the spices and fry off for a couple of minutes.
Add the rinsed lentils and stir, coating in all the spices. Then, add half the stock. Bring to a boil then lower to a simmer.
After about 10-12 minutes, the stock should have absorbed slightly. Give everything a stir then add the remaining stock and coconut milk and season with salt and pepper. Cover with a lid and allow to simmer for about 20-25 minutes, stirring occasionally to prevent sticking.
Meanwhile, prepare the halloumi by cutting it into equal sized chunks. Place these chunks in a small bowl and add 1tbsp of the mango chutney and stir well, thoroughly coating the halloumi.
Start to cook your rice as instructed.
Once the dahl has about 10 minutes left cooking time, start to fry your halloumi: Bring a frying pan to a medium heat with a dash of cooking spray or oil. Once hot, place the halloumi chunks into the pan and fry either side for about 2-4 minutes or until golden.
After about 40 minutes, the lentils should be cooked and creamy. Stir well and remove from the heat.
Plate up with the rice and top with the halloumi. Dollop another tbsp of mango chutney and a sprinkle of fresh coriander.
Cosy and comforting- perfect for these autumnal months
Credit: Hannah Wilding (@hans.hungry)