Creamy Green Lentil Dahl

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Garlic

  Raw

  2 clove or 6g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Ginger root

  Raw

  1 tsp or 2g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Garam Masala

  Badia

  2 ½ tsp or 60g

• Lentils

  Raw

  1 cup or 192g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Spinach

  Raw

  1 cup or 30g

Directions

1. Heat olive oil in a deep, lidded frying pan or casserole dish over medium heat.
2. Slice the red onion and saute for 3-4 minutes until softened.
3. Add minced garlic and ginger and cook for another minute. De-seed and slice the green chili and add to the pan along with the garam masala, turmeric and a pinch crushed red pepper flakes.
4. Rinse the green lentils until the water runs clear, then add to the pan. Add coconut milk, vegetable broth, and season generously with salt and pepper.
5. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 30 minutes, stirring regularly to prevent the lentils from sticking. Remove the lid and cook 15-20 minutes until the lentils are cooked through and the dahl is thick.
6. Roughly chop the spinach and stir in the final minute of cooking.
7. Stir in the juice and zest of the lemon and serve.