Red Lentil Dal
PREP 15 MIN•COOK 30 MIN
Number of servings
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 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
Heat oil in a medium non-stick saucepan over medium heat. Add onion and sauté for 5 minutes until soft.
Add ginger, garlic and spices and cook for a further minute until fragrant.
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.
Divide dal between serving bowls, top with yogurt and scatter over coriander to serve.
1740 kJ / 415 cals
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