CAULIFLOWER, BUTTER BEAN & CHARD DAHL

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Finely dice the chard stalks and throw them into a large saucepan with the onion, tomatoes and 3 tablespoons water.

Step 2

Cook gently for 10 minutes, until starting to soften.

Step 3

Add a dash more water if they look like catching.

Step 4

Add the lentils, garlic, ginger, chilli and spices.

Step 5

Cook for 2 more minutes before adding the butter beans and stock.

Step 6

Season lightly with salt and pepper and bring to a gentle simmer.

Step 7

Cook for 25-30 minutes, stirring frequently, until the lentils are completely soft.

Step 8

Top up with a dash of extra water if it looks too thick.

Step 9

Meanwhile, warm the olive oil or a tablespoon water in a large non-stick frying pan.

Step 10

Fry the cauliflower over a medium heat for 2-3 minutes on each side, until golden brown.

Step 11

Add to the dahl along with the mustard for the final 10 minutes of cooking time.

Step 12

When ready, finely shred the chard leaves and stir them into the dahl unt wilted; this will take only a couple of minutes.

Step 13

Finish with a good squeeze of lemon juice.

Step 14

Taste and adjust the seasoning to your liking.

Step 15

Serve the dahl alongside rice or flatbreads and garnish with the fresh coriander.