Lip Smacking Lentil Dhal
Meals
This super speedy dahl is a great way of tickling your taste buds with new + exciting spices!
Serves
4Prep
10Cook
15
Ingredients
- 175 g/6 oz dried red lentils, rinsed well
- 550 ml/19 fl oz hot low-salt vegetable stock
- 1 teaspoon turmeric
- 40 g/1½ oz unsalted butter
- 2 teaspoons garlic granules
- 3 garlic cloves, finely chopped
- 55 g/2 oz frozen chopped spinach
- Good squeeze of lemon juice
- Warm naan bread, cut into wedges, or rice, to serve
- Cucumber yogurt:
- 125 ml/4 fl oz thick Greek-style yogurt
- 5cm long chunk of cucumber, finely grated
- 1 small garlic clove, crushed
- Good squeeze of lemon juice
Method
- Put the rinsed lentils in a saucepan and pour over the hot stock. When the stock starts to bubble turn the heat down to a simmer and cook for 10 minutes, skimming off any froth that rises to the surface, until the lentils are tender.
- Meanwhile, mix together all the ingredients for the cucumber yogurt and set aside.
- When the lentils are ready, stir in the turmeric, butter, garlic granules and spinach. Add a good squeeze of lemon juice and warm through, stirring occasionally.
- Serve the dahl in bowls with the cucumber yogurt and naan bread on the side for dunking, or with rice.
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