Smoky Lentil & Tomato Dhal

• 2 tbspolive oil
• 1onion, finely diced
• 2carrots, finely diced
• 4garlic cloves, finely grated
• 30 gfresh ginger, finely grated
• 1 tspcumin seeds
• 1 tspmustard seeds
• 2 tspsmoked paprika
• 1 tspground turmeric
• 1 tspmild chilli powder
• 1 tbspgaram masala
• 2 tbsptomato purée
• 350 gdried red lentils, rinsed
• 1 x 400 gtin chopped tomatoes
• 1 x 400 mltin full-fat coconut milk
• 700 mlhot vegetable stock
• 100 gbaby spinach
• 30 mllime juice
• 15 gcoriander, roughly chopped
• Fine salt, to taste
• Black pepper, to taste

Method

1. 1Heat the olive oil in a large saucepan over a medium heat. Add the cumin and mustard seeds and let them sizzle for 30 seconds, until fragrant and beginning to pop.
2. 2Add the onion and carrots with a good pinch of salt. Cook for 8 to 10 minutes, until soft and golden at the edges.
3. 3Add the garlic and ginger for 1 minute, then stir in the smoked paprika, turmeric, chilli powder and tomato purée. Cook for another minute, until the purée turns brick red and the spices smell rounded rather than raw.
4. 4Add the lentils, chopped tomatoes, coconut milk and stock. Bring to a gentle simmer and cook uncovered for 30 to 35 minutes, stirring regularly, until the lentils have completely softened and the dhal is thick but still spoonable.
5. 5Stir in the garam masala and spinach. Cook for 2 minutes, until the leaves have wilted, then add half the lime juice. Taste and add the remaining lime juice, salt or black pepper as needed.
6. 6Ladle into warm bowls and finish with the chopped coriander. Add a splash of hot water when reheating; the lentils will continue to thicken as they stand.

Per serving

kcal

438

protein

20.4g

fibre

14.4g

carbs

47.8g

fat

20.6g