Make This Red Lentil Dhal for Dinner Tonight
This recipe is packed with watercress, rocket and spinach, making for an easy, healthy dinner option
This recipe can be adapted to taste - if you prefer things a little spicier, use a hot curry powder or add some chilli flakes.
Serves
4
Prep time:
10 minutes
Cooking time:
25 minutes
Ingredients
- 250g lentils
- 400g chopped tomatoes
- 400ml coconut milk
- 80g bag watercress, spinach and rocket, chopped
- 300g white rice
- 2tbsp curry powder
- 1 red onion, chopped
- 125g cashew nuts, finely chopped
- Oil
Method
In a deep frying pan, gently fry the red onion in a little oil until soft. Add the curry powder and the lentils, allowing them to soak up any leftover oil and plenty of flavour.
Add the chopped tomatoes and coconut milk and allow to simmer for about 15 minutes. Meanwhile cook your rice as you usually would.
Add the chopped salad leaves to the dhal and allow to wilt while you plate your rice, finally mix in the chopped cashews for added crunch, then serve and enjoy!
This can be frozen and reheated to enjoy later – whether you are saving leftovers or batch cooking
