Vegan Dahl Recipe

2 Tbsp vegetable oil

1 medium onion, finely chopped

1 red capsicum, minced

1 green capsicum, minced

2 large celery stalks, chopped

1 Tbsp minced garlic

1.5 tsp ginger

220 g water

1 450-g can whole peeled tomatoes, with liquid

1 450-g can chickpeas (garbanzo beans), with liquid

1.5 cups uncooked red lentils

3 oz orange juice

1.5 tsp curry powder

1.5 tsp cumin

1.5 tsp ground chilli, or to taste

1.5 tsp dried coriander or 2 Tbsp fresh minced coriander

1. Heat the oil in a large pot over medium-high heat.
2. Add the onion, capsicum, celery, garlic and ginger and sauté until soft.
3. Add the remaining ingredients, stir well and bring to a boil.
4. Reduce the heat, cover and let simmer, stirring occasionally, until the lentils are soft and the liquid is absorbed, about 45 minutes.
5. Serve over basmati rice or with Indian bread, if desired.

(Makes 6 servings)