Healthy Vegetarian Recipes - Lentil and Spinach Dahl

Serves 4

Ingredients

2 onions

4 garlic cloves

2 red peppers

1cm piece root ginger

283g butternut squash

A handful of fresh coriander

Low calorie cooking spray

1 tbsp cumin seeds

1 tbsp yellow mustard seeds

2 tbsp mild curry powder

170g yellow split lentils

57g baby leaf spinach

Salt and Freshly ground black pepper

Method

1. Peel and chop the onions and garlic. Deseed and roughly chop the peppers. Grate the ginger. Peel the butternut squash and cut into bite sized pieces. Roughly chop the coriander.

2. Heat a pan with low calorie cooking spray. Add the onions and fry for 1-2 minutes. Reduce the heat, add garlic, ginger, cumin seeds, mustard seeds and curry powder and cook for a further 1-2 minutes. Add the lentils and 568ml water. Bring to the boil, then add the peppers, butternut squash and spinach. Reduce heat to low, cover and simmer for 15-20 minutes, stirring occasionally.

3. Season well, remove from the heat and serve with boiled rice, garnished with coriander