Spinach & Ricotta Stuffed Pasta Shells
Giant pasta shells filled with lemony spinach ricotta, baked in tomato sauce under a blanket of mozzarella. Sunday-dinner comfort.
Everyday Red Lentil Dal
Cheap, comforting and ready in 30 minutes. This golden dal with a sizzling garlic-cumin tarka is the ultimate weeknight bowl.
Vegetarian
Vegan Gluten-free Under 30 min (187 ratings)
Prep5 min
Cook25 min
Total30 min
Serves4
DifficultyEasy
Dal is the dish that keeps millions of vegetarians happy every single day, and for good reason: red lentils cook fast, need no soaking and turn silky and comforting. The 'tarka' — spices sizzled in hot oil and poured over at the end — is where all the magic happens.
Method
- Put the lentils, water, turmeric and salt in a saucepan. Bring to the boil, skim off any foam, then simmer for 15–20 minutes, stirring now and then, until the lentils have collapsed. Add the tomatoes for the last 5 minutes. Whisk briefly for a smoother texture.
- Meanwhile, make the tarka: heat the oil in a frying pan over medium heat and cook the onion for 8 minutes until golden. Add the garlic, chilli, cumin and mustard seeds and cook for 1–2 minutes until the seeds pop and everything smells amazing. Stir in the garam masala and take off the heat.
- Stir the lemon juice into the dal, then pour most of the tarka on top and stir through. Keep a spoonful for the top.
- Serve with rice or flatbreads, topped with the remaining tarka and coriander.
💡 VeggieTip notes
- Dal thickens as it sits — loosen leftovers with a splash of water when reheating.
- Add a handful of spinach or a diced courgette in the last 5 minutes for extra veg.
- Batch cook: this doubles easily and freezes for 3 months.
Nutrition (per serving, approx.)
360kcal
19g protein
46g carbs
11g fat
9g fibre
Values are estimates and will vary with brands and portion sizes.