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Warming turmeric dhal with spinach
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300g red split lentils
1 tbsp vegetable oil
1 onion, halved and sliced
2 cloves garlic, chopped
15g peeled fresh root ginger, finely chopped
1 tsp ground turmeric
½ tbsp Cooks’ Ingredients Garam Masala
400ml can reduced fat coconut milk
1 lime, juice
235g pack ready-washed spinach
1. Rinse the lentils in several changes of cold water. Drain. Heat the oil in a large saucepan over a medium heat and fry the onion, garlic and ginger for 8-10 minutes, stirring regularly, until golden. Scoop out one-third of the onion mixture and set aside.
2. Stir the spices into the pan, then add the drained lentils, coconut milk and 750ml water. Season. Bring to the boil, then turn down to a simmer, stirring occasionally, for 25 minutes until the lentils have softened completely.
3. Stir in the lime juice and spinach, and cook for a final 3-4 minutes. Spoon over the reserved onions to serve.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in October 2018.