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Speedy Spinach Dhal with Spicy Onions

If you are looking to make healthier food choices this year, look no further. This is a highly nutritious (and delicious) dinner, and importantly, it can be made in mere minutes.


It utilises tinned lentils and spinach for speed. It can be made ahead of time, in a bigger batch and frozen, for an even quicker meal the following week.


Healthy food does not need to be tedious or time consuming to make!



Serves 4

15 minutes


Ingredients


2 tbs coconut or avocado oil

2 tsp cumin

1 tsp ground coriander

1/2 tsp garam masala

1 tsp turmeric

4 garlic cloves, crushed

2 inch piece ginger, grated

1 tsp sea salt

2 x 400g can green lentils, drained

2 x 400g can spinach, drained

250g mushrooms, sliced

1 x 400ml can coconut milk


To Serve


1 tbs coconut or avocado oil

1 onion

1/2 tsp cumin

1/2 tsp sea salt

2 tbs coconut yoghurt

Handful fresh coriander


Method for Speedy Spinach Daal


Put a large pan over a low-medium heat and add the cooking oil. Simmer the spices for a minute or so until fragrant. Add the garlic, ginger and salt and simmer for a further 2 minutes.


Add the lentils and spinach to the pan (it’s important to drain these well so the dhal does not become too watery), then the mushrooms and coconut milk. Bring to the boil and then simmer on a low heat for 10 minutes, stirring every now and then.


If you are making the topping, put a small saucepan over a low-medium heat and add the cooking oil. Cook the onions with the cumin and salt slowly for around 8-10 minutes until they become soft and translucent.


Once the dhal is ready, serve with the griddled onions on top, a drizzle of coconut yoghurt and some fresh coriander.





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