Recipe: Red lentil coconut dahl

This dahl recipe from www.watercress.co.uk ticks lots of boxes – it’s easy to make, is filling and nourishing and will freeze so is perfect for batch cooking, so you have something to grab on the days you’re too busy to cook. It’s also reasonably cheap to make, and you’ll likely find most of the ingredients in your store cupboard.

Serves 4 | Prep time: 10 mins | Cooking time: 25mins

Ingredients

250g red lentils

400g chopped tomatoes

400ml coconut milk

80g bag watercress, spinach and rocket, chopped

300g white rice

2tbsp curry powder

1 red onion, chopped

Oil

Method

In a deep, frying pan, gently fry the red onion in a little oil until soft. Add the curry powder and the lentils, allowing them to soak up any leftover oil and plenty of flavour.

Add the chopped tomatoes and coconut milk and allow to simmer for about 15 mins.

Meanwhile, cook your rice as you usually would. Add the chopped salad leaves to the dhal and allow to wilt while you plate your rice, then serve up and enjoy.

This recipe can be adapted to taste – if you prefer things a little spicier, use a hot curry powder or add some chilli flakes.