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21p/100mlThis comforting Indian classic combines red lentils with rice to delicious effect. The spinach boosts the vegetable content as well as the flavour, while a dollop of yogurt (or dairy-free alternative) on the side mellows the heat.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Heat 2 tbsp oil in a large high-sided pan over a medium heat. Add the onion with a pinch of salt and cook, stirring often, for 5 minutes until beginning to soften. Add the crushed garlic, coriander stalks, chilli flakes, garam masala, ground coriander, cumin and turmeric. Fry for 2-3 minutes until aromatic. Rinse the lentils in a sieve until the water runs clear, then add to the pan with the stock and salt. Bring to the boil and simmer for 30-35 minutes, stirring every so often, until the lentils are cooked and starting to collapse.
Meanwhile, rinse the rice in a sieve until the water runs clear. Put in a large pan and cover with 480ml salted water. Bring to the boil, then reduce the heat to low, stir once, cover the pan and leave to simmer gently for 11 minutes (don’t lift the lid), until the liquid has been absorbed. Take off the heat, leaving the lid on, and stand for 5 minutes, before fluffing up with a fork.
Boil the kettle. Put the spinach in a large colander and pour over the boiling water until wilted. Rinse through cold water to cool it, then squeeze out all the liquid and sit the spinach on kitchen paper. In a frying pan, heat the remaining 1 tbsp oil, add the sliced garlic and fry for 1 minute, then add the spinach and toss through for 1-2 minutes until glossy. Stir the lemon juice and ½ the coriander leaves into the dhal; season if needed. Divide the rice between 4 bowls, top with the dhal and scatter over the remaining coriander leaves. Serve with the spinach and a dollop of yogurt (or dairy-free alternative), if liked.
Typical values per serving when made using specific products in recipe
Energy | 2,248kJ/ 534kcals |
---|---|
Fat | 12g |
Saturated Fat | 1.1g |
Carbohydrates | 80g |
Sugars | 7.1g |
Fibre | 8.7g |
Protein | 21g |
Salt | 1.6g |
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21p/100ml0kg added
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17p each est.Price per unit
£1.10/kg0 added
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70pPrice per unit
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80pPrice per unit
32p/10g0 added
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£1.70Price per unit
63p/10g0 added
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£1.60Price per unit
42.1p/10g0 added
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£1.60Price per unit
38.1p/10g0 added
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£1.60Price per unit
40p/10g0 added
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£1.60Price per unit
38.1p/10g0 added
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£2.55Price per unit
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