This lentil, leek and carrot dhal is a low-waste meal that uses the leek tops that are often overlooked. The darker green part of the leek is completely edible, it just needs a little longer cooking. Using the whole leek helps reduce food waste and makes the produce you have go further.
Ingredients
- ⅓ leek, using the leafy green top (the part often thrown away)
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 carrot, diced
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 cup red lentils
- 3 cups chicken or vegetable stock
- 1 × 400g tin tomatoes (chopped, cherry or plum bash whole tomatoes with the back of a spoon)
- 1 cup coconut milk
- 2 cups kale leaves
- ½ tsp sugar (optional)
- Salt & pepper, to taste
- Juice of ½ lemon
- Olive oil, for cooking
Method
- Rinse the lentils well and set aside to drain.
- Chop the darker, tougher green part of the leek into small pieces. It’s completely edible, it just needs a bit longer cooking. Rinse well and leave to drain.
- Heat a large pot with a little olive oil. Add the leeks and sauté for 4–5 minutes, stirring often, until softened.
- Add the garlic, ginger and carrot. Cook for another 2–3 minutes, stirring regularly.
- Stir in the garam masala and turmeric and cook for 30 seconds until fragrant.
- Add the lentils and stock. Simmer for about 10-12 minutes, until the lentils start to soften and the liquid thickens slightly.
- Add the tomatoes, mashing them down with the back of a spoon. Add the sugar if using. Pour in the coconut milk. Reduce the heat and simmer gently for 15–20 minutes. Stir the pot often to prevent the lentils from sticking. Do not allow to boil.
- Strip the kale leaves from the stalks (save the stalks for stir-fries or homemade veg stock). Add the leaves to the pot and mix through, cook for 1 minute until just wilted. If the Dhal is too thick add more stock or coconut milk.
- Season with salt and pepper, finish with lemon juice, and stir through.
Serve with naan or rice, and add a dollop of plain greek yoghurt if you like.
Storing & reheating:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the hob or in the microwave, adding a splash of water or stock if needed.
Low-waste tip:
If you have leftover coconut milk, freeze it in ice cube trays. You can use the cubes straight from frozen next time you’re making a curry, soup or dhal.