Lentil and Vegetable Dhal

Name: Lentil and Vegetable Dhal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 400g red lentils, rinsed; 1 tin coconut milk; 1.5L vegetable stock; 1 large onion, diced; 4 cloves garlic, minced; 2 tsp fresh ginger, grated; 2 tsp cumin; 2 tsp coriander; 1 tsp turmeric; 1/2 tsp chilli flakes; 200g spinach; 2 tbsp vegetable oil; juice of 1 lime; coriander and flatbread to serve

A comforting Australian-Indian red lentil dhal with spinach and coconut milk. Cooking the spices for a full minute in the oil before the lentils go in blooms their flavour fully, rather than leaving them tasting raw and dusty in the final dish.

Total time

40 min

Prep

10 min

Cook

30 min

Difficulty

easy

Cuisine

Australian

vegetarianvegan

Ingredients

400gred lentils, rinsed

1 tincoconut milk

1.5Lvegetable stock

1large onion, diced

4 clovesgarlic, minced

2 tspfresh ginger, grated

2 tspcumin

2 tspcoriander

1 tspturmeric

1/2 tspchilli flakes

200gspinach

2 tbspvegetable oil

juice of 1lime

coriander and flatbreadto serve

Instructions

Fry onion, garlic and ginger in oil 5 minutes.

Add all spices. Cook 1 minute.

Add lentils, coconut milk and stock. Simmer 25 minutes.

Stir in spinach and lime juice.

Serve with coriander and flatbread.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

243

Protein

13g

Fat

9.4g

Carbs

30.8g

Fiber

10.4g

Sodium

1473mg

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