Ingredients
Serves 2 (each serving contains approximately 527 kcal, 32g protein, 11g fat, 84g carbohydrates)
- 1 onion (150g)
- 1 head of broccoli (300g)
- 2 garlic cloves
- 5cm piece fresh root ginger (30g)
- 1 tablespoon rapeseed or olive oil (15g)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 175g red lentils
- 875ml water
- 30g baby spinach leaves
- 1 wholemeal pitta bread (56g)
- Freshly ground black pepper
Method
- Cut the onion in half, then peel and finely chop. Cut the broccoli into tiny florets. Peel and finely grate the garlic and ginger.
- Heat a non-stick pan over a medium heat and add the oil. Saute the onion for 2-3 minutes. Add the garlic, ginger, turmeric and cumin and sauté for another 1-2 minutes. Stir in the lentils and then pour in the water and season with pepper.
- Bring the dahl to the boil, then reduce the heat and cover with a lid. Simmer for 15 minutes. Stir in the broccoli and cook for another 4-5 minutes until tender. Stir in the spinach and allow to wilt. The lentils should be nice a tender at this point.
- Toast the pitta bread and cut in half. Divide the spinach & lentil dahl into bowls and arrange on plates with a piece of the pitta bread. Season with pepper to serve.
