Golden Turmeric Lentil and Spinach Dhal
Ingredients
- 300 g red lentils
- 400 ml tinned coconut milk
- 500 ml vegetable stock
- 1 onion
- 4 garlic cloves
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 100 g fresh spinach
- 2 tbsp sunflower oil
Nutrition (per serving)
- Calories
- 534 kcal
- Protein
- 22 g
- Carbohydrate
- 50.2 g
- of which sugars
- 5.8 g
- Fat
- 27.3 g
- of which saturates
- 17.5 g
- Fibre
- 6.6 g
- Salt
- 1.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oil in a large pot and fry the diced onion for 5 minutes until golden.
- 2
Add the crushed garlic, turmeric and cumin and cook for 1 minute until fragrant.
- 3
Rinse the lentils and add to the pot along with the coconut milk and vegetable stock.
- 4
Bring to the boil then reduce heat and simmer for 20 minutes, stirring occasionally, until the lentils are completely soft.
- 5
Stir in the spinach and cook for 2 minutes until wilted. Season generously and serve with rice or naan.
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