Spinach, Squash & Lentil Dahl with Raita
Nutrition: Per serving
322 Kcal Fat
A beautifully aromatic and creamy tasting dahl rich in plant proteins, naturally low in saturated fat and a source of fibre.
1 tbsp oil
1 white onion, finely chopped
1 garlic clove, crushed
thumb-sized piece ginger, peeled and finely chopped
1 red chilli, finely chopped
1tsp ground turmeric
1 tsp ground cumin
1 tsp coriander
400g butternut squash, peeled, deseeded and cut into even 1cm cubes
250g red split lentils
300ml reduced salt vegetable stock
300ml Alpro Soya No Sugars drink (can also be made with Almond No Sugars drink)
80g bag of spinach
Fresh Coriander for garnish
For the Raita
Handful Fresh Mint, finely chopped
Half a Cucumber, seeds removed and diced
1 green chilli, finely chopped
200g Alpro Plain No Sugars alternative to yogurt
Heat 1 tbsp oil in a large pan with a tight-fitting lid. Add the chopped onion and cook over a low heat for 5 mins, stirring occasionally, until softened.
Add crushed garlic clove, chopped red chilli and cook for a further 1 min. Add the turmeric, cumin, coriander and cook for 1 min more.
Turn up the heat to medium, add the squash cubes and stir everything together so the squash is coated in the spice mixture.
Stir in the red split lentils, vegetable stock and Alpro Soya No Sugars drink . Bring to the boil, then reduce the heat, cover and cook for 30 minutes until the lentils are tender.
Meanwhile mix together all the ingredients for the raita. Cover with clingfilm and chill in fridge until ready to serve.
To finish, taste and adjust the seasoning of the dahl, then gently stir in the spinach. Cook for another 2-3 minutes.
Top with chopped coriander leaves, a lovely dollop of raita and serve with naan breads or wholemeal chapatti.