Warming turmeric dhal with spinach

Warming turmeric dhal with 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

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

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,053kJ/ 250kcals

Fat

7.1g

Saturated Fat

4g

Carbohydrates

30g

Sugars

3.9g

Fibre

4.7g

Protein

13g

Salt

0.3g

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Overall rating (4/5)

4 out of 5 stars1 rating