Red Lentil Dahl

My love affair with lentils is long standing and unlikely to die when it involves dahl.



It’s the holy grail of winter dinners, quick, easy, cheap and comforting. I use this Hugh Fearnley-Whittingstall recipe from River Cottage Veg Everyday, which is a really great book both for the recipes and for inspiring you to try something new.

I can’t really say much else about it except it makes for a great dinner, served with roasted cauliflower and/or flatbread. It’s a little bit beige but really good!


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