Easy coconut, spinach & red lentil dhal

Easy, quick, tasty and nutritious: high in plants, fibre and protein. Make double and enjoy again as leftovers.

Serves 4

INGREDIENTS

250g red lentils

1 onion

3 garlic cloves

thumb of fresh ginger

1 tbsp olive oil

1 tsp cumin

1 tsp turmeric

1 tsp garam masala or curry powder

chilli flakes if you like

1 × 400ml tin chopped tomatoes

½–1 tin coconut milk

about 400ml vegetable stock/water

200g edamame

200–250g spinach

juice of ½–1 lime

big handful of coriander

Instructions

Cook the onion for about 5 minutes, add garlic, ginger and spices for another minute, then add lentils, tomatoes, coconut milk and stock.

Simmer 20–25 minutes, adding a splash more water if it gets too thick. Stir in the edamame for the last 5 minutes and then a huge amount of spinach until wilted.

Finish with lime, coriander, black pepper and salt to taste.

Serve with Greek yoghurt, extra lime and coriander, and either brown/basmati rice or a wholemeal flatbread.