Ingredients

1 tsp coconut oil

1⁄2 onion finely diced

1 tsp fresh ginger finely grated

1 garlic clove finely grated

1 1⁄2 tsp ground cumin

1 1⁄2 tsp garam masala

2⁄3 cup (130g) dried red lentils rinsed

625ml vegetable stock

1⁄3 cup (80ml) coconut milk, tinned

1 cup (40g) baby spinach leaves

salt & pepper, to taste

2 tbs (40g) Greek yoghurt (or dairy-free alternative)

4 sprigs of fresh coriander leaves picked

Method

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

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

3. Divide dahl between serving bowls, top with yoghurt and scatter over coriander to serve.

Nutritional Information

Energy (kJ) 1757

Energy (cals) 419

Protein 26.6g

Fat 15.2g

Sat. Fat 10.2g

Carbs 39.5g

Sugar 4.8g

Fiber 6.7g