Roast Aubergine & Turkey Dahl

A dahl is basically a lentil soup. Its great for days like this one when I might have slightly over indulged at lunch and want a healthy and nutritious meal that doesn’t contain too many calories. It has plenty of spices, especially ginger which is also great for if you are feeling like you are getting a cold or blocked nose, as it helps to clear you out. If it sounds too spicy for your liking then its really easy to adjust the spicing, just half everything. When making this myself for the first time I had planned on making a turkey and aubergine curry with rice, but when the time came to cook I realised I really wasn’t very hungry as I had eaten too much at lunch, so I turned to google for inspiration for a lower calorie recipe idea instead. I came across this really tasty sounding recipe from Easy Peasy Foodie which really appealed to me and so I built on it and came up with this. It definitely does pack a nutritious punch and so left me feeling satisfied and not so guilty for over indulging during the day.

Print Recipe
Roast Aubergine & Turkey Dahl
Roast aubergine and turkey dahl
Prep Time 5 minutes
Cook Time 35 minutes
Servings
people
Ingredients
For the dahl:
For the roast aubergine:
Prep Time 5 minutes
Cook Time 35 minutes
Servings
people
Ingredients
For the dahl:
For the roast aubergine:
Roast aubergine and turkey dahl
Instructions
To prepare:
  1. Peel and slice the onion.
  2. Add to a large lidded pan with the olive oil.
  3. Peel and grate the garlic and ginger.
  4. Thinly slice the chilli.
  5. Weigh out the lentils and make up the chicken stock.
  6. Have the tomatoes and spices to hand.
To cook:
  1. Preheat the oven to 200 degrees celsius.
  2. Heat the pan over a medium heat and gently fry the onion for 5 minutes.
  3. Add in the garlic, ginger and chilli. Stir and fry for 1 minute.
  4. Add in the turmeric and garam masala and stir constantly for 30 seconds.
  5. Lower the heat and pour in the tomatoes and stock, add the lentils, mix well and cover with the lid. Leave to simmer for 30 minutes.
  6. Cut the aubergine in to 1cm cubes, scatter on a baking tray and pour over the olive oil and cumin seeds. Rub them in to the aubergine with your hands and place in the oven. Leave to roast for 20 minutes.
  7. Cut the turkey meat in to bite size pieces if needed.
  8. With 20 minutes left on the dahl, add in the turkey, stir and return the lid.
  9. Weigh out the kale and shred the coriander.
  10. With 5 minutes left on the dahl, add the kale and coriander and stir. Return the lid.
  11. Once everything is cooked mix the roast aubergine through the dahl, then serve in large bowls.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



Leave a Reply

Your email address will not be published. Required fields are marked *