5 Minute Indian Dahl

SERVINGS: 3

This is a wonderful quick and super tasty recipe and yes it really does only take 5 minutes, if you take your time it might take you 10 mins! Its a great way to get more veg into you in a really delicious recipe, this is one of our go to favourite quick dinner recipes!

INGREDIENTS:

• 3 cloves of garlic
• 1 small nub of ginger
• 5 scallions
• 1 x 400g tin of chickpeas
• 1 x 400g tin of cooked lentils
• 1 handful of spinach
• 1 x 400g tin of coconut milk
• Juice of half a lime
• Fresh Coriander to serve (10g)
• 1/2 tbsp oil
• 10 cherry tomatoes
• 2 tbsp curry powder
• 1 tsp Turmeric
• 2 tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper
• 3 Wholemeal pitta breads toasted to serve

STEPS:

1. Drain and rinse the chickpeas and lentils.
2. Peel and finely chop the garlic and ginger, Chop scallions, half the cherry tomatoes.
3. Pick the coriander leaves and finely chop the stalks.
4. Heat the oil on high heat in a large pan, non stick if possible.
5. Add the garlic and ginger to the pan, reduce the heat to medium and cook for 2 minutes, stirring occasionally.
6. Add the scallions to the pan along with the cherry tomatoes, coriander stalks and 1 tsp of salt.
7. Cook for a further 1 minute.
8. Add the tin of coconut milk, lentils and chickpeas, and stir well.
9. Add in the spices, salt, black pepper and lime juice.
10. Bring to a boil then lower to a simmer for 5 minutes.
11. Add in the spinach to wilt a few minutes before you serve, taste before serving and season if needed
12. Serve with with your toasted pittas and some fresh coriander and chilli flakes if you like. Enjoy!