Try this quick and easy version of dhal. It’s packed with good-for-you ingredients including chickpeas, lentils and spinach
Cook:10 mins
Serves 2 – 4
oil, for cooking3 garlic cloves, finely chopped small piece of ginger, peeled and finely chopped5 spring onions, finely chopped 10 cherry tomatoes, 5 chopped½ bunch of coriander, leaves picked, stalks finely chopped400g can coconut milk400g can of chickpeas, drained and rinsed400g can cooked lentils, drained and rinsed2 tbsp curry powder1 tsp ground turmeric2 tsp ground cumin1 lime, juicedhandful of spinachwholemeal pittas, to serve
STEP 1Heat a drizzle of oil in a large non-stick pot or pan over a high heat. Add the garlic and ginger, reduce the heat to medium and cook for 3-5 mins, stirring occasionally. Tip in the spring onions, all the cherry tomatoes, the coriander leaves and stalks and 1 tsp salt. Cook for 3 mins more.STEP 2Add the coconut milk, chickpeas and lentils and stir well, then add the curry powder, turmeric, cumin, ½ tsp black pepper and the lime juice. Bring to the boil, then reduce to a simmer and cook for 5 mins. Add the spinach and wilt for a few minutes. Check for seasoning, then serve with pittas.
