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Lentil dhal

Lentil dhal

Nutritional information

Per serving

Energy
274kcal
Fat
5.8g
Saturated fat
1.8g
Carbohydrate
42.8g
Sugar
5.5g
Protein 13.3g
Fibre
12.8g
Salt
0.7g

 

Ingredients

  • 1 tsp olive oil
  • 2 onions, chopped finely
  • 1 tbsp grated fresh ginger
  • 3 garlic cloves, chopped
  • 1 tsp dried chilli flakes
  • 1 1/2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 3 tsp ground turmeric
  • 2 tsp garam masala
  • 1 cup (200g) dried red lentils, uncooked (rinsed and drained)
  • 1 can (400g) chopped tomatoes
  • 1 can (400ml) coconut milk
  • 500 ml vegetable stock
  • Salt and pepper
  • Juice of half a lemon
  • 3 handfuls of fresh spinach
To serve
  • Naan bread

Method

1. Heat the oil in a large saucepan and cook the chopped onion for around 5 minutes until they are soft and starting to turn golden.

2. Add the ginger, garlic and chilli flakes and continue to cook for a further 5 minutes.

3. Crush together the cumin, coriander and mustard seeds and add these to the pan along with the turmeric and garam masala. Stir together and cook for 2 minutes taking care not to have the heat too high.

4. Stir in the lentils, tomatoes (with the juice), coconut milk and the stock. Give it a good mix and season with salt and pepper. Simmer on a medium heat for around 20 minutes until the mixture is nice and thick.

5. Finally, mix in the lemon juice and spinach until the spinach wilts. Serve with a warm naan bread and enjoy!

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