Lentil and spinach dhal

232 calories

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a frying pan over a low heat. Add onion and cook for 4- 5 minutes, or until the onion is soft. Add the chilli, cumin and turmeric and cook for a further 2 minutes, stirring.

Step 2

Add the lentils to the pan and turn up the heat. Fry the lentils for a few minutes and then pour in the vegetable stock. Turn the heat down and leave the lentils to simmer for approximately 15 minutes, or until the lentils are swollen and the stock has been absorbed, stirring occasionally. Divide the mixture in two and refrigerate two portions in air-tight containers.

Step 3

To the remainder on the stove, add half the spinach and cook, stirring, for a further 2 minutes. Season to taste.

Step 4

Divide the warm lentils into two bowls, stir in 12 tbsp of yogurt into each bowl and squeeze over half the lemon juice.

Step 5

Top with fresh coriander.

Step 6

Enjoy!

Step 7

LEFTOVER TIP: To enjoy the left-overs (which will store well for up to 3 days whilst it continues to develop inflavour), gently reheat the lentil mixture and stir in the remaining spinach until wilted and warmed through.

Step 8

Serve in two bowls with the remaining yogurt, lemon juice and coriander.

Step 9

Season and enjoy again!