This Spinach and Red Lentil Dahl recipe ticks all the boxes: easy-to-follow, hearty, satisfying, comforting and nourishing. Lentils are an excellent source of plant-based protein and soluble fibre.
Serves: 4
Ingredients
- 1 cup dried red lentils, rinsed and drained
- 350g cauliflower, cut into florets
- 4 tsp curry powder
- 1 tbsp extra virgin olive oil
- 1 large red onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp fresh ginger, finely grated
- 2 long green chillies, seeded, finely chopped
- 2 tsp yellow mustard seeds
- 1 cup frozen peas
- 120g baby spinach
- Greek yoghurt, to serve
Method
- Place lentils, cauliflower, 2 teaspoons of curry powder and 3 cups of water in a medium saucepan over medium-high heat, and bring to the boil. Reduce the heat and simmer, stirring occasionally for 15 to 20 minutes, or until lentils are tender and the mixture is thick.
- Whilst lentils are cooking, heat the oil in another small saucepan over medium heat. Add onion and cook for 5 minutes, or until softened. Add garlic, ginger, chilli, mustard seeds and remaining curry powder and stir to cook for a further 2 minutes.
- Add the onion and spice mixture to the lentil and cauliflower saucepan and stir to combine. Then, add the peas and cook, stirring occasionally for 2 to 3 minutes, or until the peas are tender. Stir in spinach until just wilted.
- Divide dahl among 4 serving bowls and serve with a dollop of Greek yoghurt.
Recipe and image kindly provided by The Lifestyle Dietitian.