Serves 6
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To serve:

  1. Heat the oil in a large heavy based pot over a medium heat. Add the onion and cook for 3-4 minutes.
  2. Add the garlic, ginger and spices and cook for two minutes, then add all of the remaining ingredients except for the spinach.
  3. Bring to the boil, then reduce to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally.
  4. Add the spinach and cook for another 5-10 minutes or until the lentils are completely soft.
  5. Add the coriander, if desired, and stir through. Add a little more stock or water if you prefer your dhal with more liquid.
  6. Serve topped with chopped spring onions and some toasted sliced almonds.

Nutrition Facts

Per Serving: 468kcals, 22.8g fat (16g saturated), 51.4g carbs (7.4g sugars), 20.5g protein, 23.6g fibre, 0.356g sodium

Dairy-freeDinnerVeganFreezer-friendlyLow sugarIndianMeat-freeLow carbVegan Dinners30-minute mealsOne-potFamily mealsCuisinesMoroccanQuick and easyBudget mealsComfort foodMake it HealthyVegetarian

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