Warming turmeric dhal with spinach

Name: Warming turmeric dhal with spinach
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 300 g red split lentils; 1 tbsp Vegetable oil; 1 onion, halved and sliced; 2 garlic cloves, chopped; 15 g peeled fresh root ginger, finely chopped; 1 tsp ground turmeric; ½ tbsp Cooks’ Ingredients Garam Masala; 400 ml can reduced fat coconut milk; 1 lime, juice; 235 g ready-washed spinach

A hearty and satisfying dish to warm you through. Perfect for mid-week dinners, or save the leftovers for lunch the next day.

4 out of 5 stars(1) Rate this recipe

Gluten freeVegetarianHigh protein1 of your 5 a day

Serves6
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

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Ingredients

300g red split lentils
1 tbsp Vegetable oil
1 onion, halved and sliced
2 garlic cloves, 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 ready-washed spinach

Method

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.
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.
Stir in the lime juice and spinach, and cook for a final 3-4 minutes. Spoon over the reserved onions to serve.