Root Vegetable and Red Lentil Dhal

We were craving a hearty and filling lunch on a cold, wet and miserable day so I made this delicious meal which fed all 5 of us generously.  It is a very thrifty dish costing just under 20p per portion.  Served with homemade pita bread at 5p each it is a great packed lunch option if you take a flask to work, or can be heated up for a warming and filling meal on the go.  This Dhal also freezes well, I made double and froze it in portions for those times we need a quick meal from the freezer. 

Root Vegetable and Red Lentil Dhal

1 Tblsp oil 

1 tsp cumin seeds

1 onion, diced

500g peeled and grated root vegetables, I used 2 large carrots and a swede

1 litre vegetable stock

100g red lentils, washed

1 Tblsp curry powder, I used mild 

1 Tblsp vegemite or marmite (optional)

salt and pepper, to taste

Put the oil in a large saucepan over medium heat.  Add the cumin seed and fry until the seeds start to pop and are fragrant.  Add the onions and soften for a minute or two before adding the grated vegetables.  Stir then leave to soften for 10 minutes.  Add the vegetable stock, lentils and curry powder. Stir to combine then bring to a simmer.  Simmer with the saucepan lid ajar for 30 minutes.  Add the vegetmite or marmite and season to taste with salt and pepper.  Simmer a little more if necessary to thicken the dhal.  I served ours with a granary bread roll but it would be fab with cooked rice, naan or pita bread.

Costings

Dhal - serves 5

oil 2p

cumin seeds 2p

vegetables, half a casserole pack 50p

stock cubes 13p

red lentils 26p

curry powder 5p

Total 98p

Pita Breads - makes 10 or 12 depending on size

White bread flour 13p

Brown bread flour 12p

Yeast 11p

White sugar 8p
Total 44p