Red Lentil Dal

PREP 15 MIN
•
COOK  30 MIN

DF

EF

GF

NS

NF

VE

V

Number of servings
2
Ingredients

1 tsp olive oil

1⁄2 onion finely diced

1 tsp fresh ginger finely grated

1 garlic clove finely grated

1 1⁄4 tsp ground cumin

1 1⁄4 tsp ground garam masala

3⁄4 cup (150g) dried split red lentils rinsed

1 1⁄3 cup (330ml) vegetable stock

1⁄3 cup (80ml) coconut milk (tinned)

1 cup (40g) baby spinach leaves

salt & pepper, to taste

1⁄8 cup (40g) Greek yogurt (or dairy-free alternative)

1⁄4 bunch of fresh coriander (80g bunch) leaves picked

Methodbased on 4 servings
1

Heat oil in a medium non-stick saucepan over medium heat. Add onion and sauté for 5 minutes until soft.

2

Add ginger, garlic and spices and cook for a further minute until fragrant.

3

Add lentils, stock and coconut milk and simmer for 20 minutes or until the lentils are tender and dal has thickened. Stir through spinach leaves until wilted and adjust seasoning.

4

Divide dal between serving bowls, top with yogurt and scatter over coriander to serve.

Nutritional Informationper serving

Energy (kJ)

1740 kJ / 415 cals

Protein

22.6 g

Fat

13.3 g

Sat. Fat

7.7 g

Carbs

45.9 g

Sugar

5.6 g

Fiber

7.8 g

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