Baked potatoes with spicy dhal

A plate of food on a table Baked Potato Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:1 hr
  • Easy
  • Serves 2

Cook red lentils with cumin, mustard seeds and turmeric and serve with a fluffy jacket potato and chutney

Nutrient Unit
kcal 556
fat 8g
saturates 1g
carbs 96g
sugars 10g
fibre 12g
protein 23g
salt 1.1g


  • 2 baking potatoes (Vivaldi have a lovely, creamy texture)
  • 1 tbsp sunflower oil
  • ½ tsp cumin seeds
  • ½ tsp black mustard seeds
  • ½ tsp turmeric
  • 1 onion , thinly sliced
  • 3 garlic cloves , sliced
  • 1 red chilli , deseeded and sliced
  • 85g red lentils
  • 1 tomato , chopped
  • 400ml vegetable stock
  • 210g can chickpeas , drained
  • good handful chopped coriander
  • chutney or lime pickle, to serve
Sweet potatoes with mushrooms & rosemary


  • STEP 1

Heat oven to 200C/180C fan/gas 6. Put the potatoes in the oven and bake for 1 hr until tender and the skin is crispy.

  • STEP 2

While they are baking, make the dhal. Heat the oil in a medium pan and fry the spices to release their flavours. As soon as they start to crackle, tip in the onion, garlic and chilli, with a splash of water to stop the spices from burning. Cook for 5 mins until the onion softens.

  • STEP 3
Jacket potatoes with home-baked beans

Add the lentils, tomato and stock, then cover and cook for 10 mins. Tip in the chickpeas, cover and cook for 10 mins more until the lentils are tender. Season to taste, stir in the coriander and spoon onto the jacket potatoes. Serve with chutney or lime pickle.

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