Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 1 large brown onion, finely chopped
- 2centimeters ginger, finely grated
- 1 bunch coriander, leaves and stems separated, roughly chopped
- 1teaspoons garam masala
- 2teaspoons smoked paprika
- 400grams canned no-added-salt diced tomatoes
- 1grams canned 425g cans Macro Organic no-added-salt lentils, rinsed, drained
- 400milliliter canned light coconut milk
- 60grams baby spinach leaves
- 1 cup light Greek yoghurt
Description
When you just don't feel like cooking, this easy dahl will feel just right. All you need are a few simple ingredients and it’s ready to eat in 4 steps.
Instruction tip
Tip:Try adding diced pumpkin, zucchini, celery or carrot with the spices in step 2.
Method
Step 1 of 4
Heat oil in a large saucepan over medium heat. Cook onion, ginger and coriander stems for 5 minutes, stirring occasionally, or until onion has softened.
Step 2 of 4
Add masala and paprika, then cook for 1 minute, stirring, or until fragrant. Add tomatoes and milk, then bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 25 minutes or until mixture has thickened slightly.
Step 3 of 4
Stir in lentils and spinach, then cook for 2 minutes, stirring, or until spinach has wilted and lentils are heated through.
Step 4 of 4
Top dahl with yoghurt and coriander leaves. Season with pepper and serve.
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