Spinach And Roasted Butternut Dhal With Greek Yoghurt

Place lentils in a pot with the prepared NOMU Vegetable STOCK and add NOMU Cook's Collection Ground Turmeric, Sea Salt and Black Pepper.
Bring to a simmer and cook uncovered for about 10-15 minutes or until lentils have thickened and liquid has evaporated. Remove from stove and set aside.
Heat a glug of NOMU Extra Virgin Olive Oil in a pan and gently sauté onions, garlic and ginger for a few minutes or until soft and translucent.
Add NOMU Tandoori Rub and a good grinding of NOMU Spicy Chilli and sauté for a further couple of minutes or until aromatic. Stir in the ½ tin tomato pieces, cooked lentils, blanched spinach and roasted butternut and heat through.
Season dhal with chutney, lemon juice, NOMU Sea Salt and Black Pepper and stir through Greek yoghurt just before serving.
Garnish with freshly chopped coriander and serve with grilled pita or naan bread.
SHOP THE PRODUCTS
Ingredients
Directions
Place lentils in a pot with the prepared NOMU Vegetable STOCK and add NOMU Cook's Collection Ground Turmeric, Sea Salt and Black Pepper.
Bring to a simmer and cook uncovered for about 10-15 minutes or until lentils have thickened and liquid has evaporated. Remove from stove and set aside.
Heat a glug of NOMU Extra Virgin Olive Oil in a pan and gently sauté onions, garlic and ginger for a few minutes or until soft and translucent.
Add NOMU Tandoori Rub and a good grinding of NOMU Spicy Chilli and sauté for a further couple of minutes or until aromatic. Stir in the ½ tin tomato pieces, cooked lentils, blanched spinach and roasted butternut and heat through.
Season dhal with chutney, lemon juice, NOMU Sea Salt and Black Pepper and stir through Greek yoghurt just before serving.
Garnish with freshly chopped coriander and serve with grilled pita or naan bread.