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Tony Neil
By Tony Neil

Oat & Lentil Curry — Farm to Fork

Recipe By Michael Weldon Ingredients 1 cup red split lentils, soaked in cold water for 30 mins 1 red onion, sliced thinly 2 garlic cloves, sliced thinly 1 small piece of ginger sliced thinly 1 tbsp cumin seeds 1 tsp mustard seeds 1 tsp garam masala 1 tsp turmeric 1 tsp
Updated at: Thu, 17 Aug 2023 11:35:00 GMT

Nutrition balance score

Great
Glycemic Index
35
Low

Nutrition per recipe

Calories1283.7 kcal (64%)
Total Fat14.9 g (21%)
Carbs231.4 g (89%)
Sugars37.6 g (42%)
Protein71.1 g (142%)
Sodium4959.2 mg (248%)
Fiber37.2 g (133%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
In a large saucepan over a medium heat fry off the onion, garlic and ginger. Fry for a couple of minutes then add the cumin, mustard seeds, garam masala, turmeric, chilli flakes, curry leaves and fry for a minute. Add in tomatoes and stir through the pot.
Step 2
Add in the drained lentil and the oats. Cover with the stock and stir together. Bring the mixture up to the boil then reduce to a simmer and cook until everything softens and the stock is absorbed. This should take 20 – 25 minutes. The mixture should be thick and silky like a creamy dahl.
Step 3
Serve in a bowl and top with diced tomatoes, chopped coriander and fried curry leaves.