1 cup red lentils, washed and rinsed
1 ½ tbsp NOMU Vegetable STOCK, dissolved in 1½ cups water
1 tsp NOMU Ground Turmeric
NOMU Sea Salt and Black Pepper
1 tbsp NOMU Extra Virgin Olive Oil
1 onion, finely chopped
2 cloves of garlic, crushed
1 piece ginger, finely grated
1 tbsp NOMU Tandoori Rub
NOMU Spicy Chilli Grinder
½ tin tomato pieces
150g spinach, blanched
150g butternut, cubed and roasted until slightly softened in a little olive oil, salt and pepper
2 tbsp churtney, to serve
Squeeze of lemon juice
¼ cup Greek Yoghurt
Handful of fresh coriander, roughly chopped
Place lentils in a pot with the prepared Vegetable Stock and add Turmeric, salt and 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 Olive Oil in a pan and gently sauté onions, garlic and ginger for a few minutes or until soft and translucent.
Add Tandoori Rub and a good grinding of Spicy Chilli Grinder 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, salt & pepper and stir through Greek yoghurt just before serving.
Garnish with freshly chopped coriander and serve with grilled pita or naan bread.
1 cup red lentils, washed and rinsed
1 ½ tbsp NOMU Vegetable STOCK, dissolved in 1½ cups water
1 tsp NOMU Ground Turmeric
NOMU Sea Salt and Black Pepper
1 tbsp NOMU Extra Virgin Olive Oil
1 onion, finely chopped
2 cloves of garlic, crushed
1 piece ginger, finely grated
1 tbsp NOMU Tandoori Rub
NOMU Spicy Chilli Grinder
½ tin tomato pieces
150g spinach, blanched
150g butternut, cubed and roasted until slightly softened in a little olive oil, salt and pepper
2 tbsp churtney, to serve
Squeeze of lemon juice
¼ cup Greek Yoghurt
Handful of fresh coriander, roughly chopped
Place lentils in a pot with the prepared Vegetable Stock and add Turmeric, salt and 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 Olive Oil in a pan and gently sauté onions, garlic and ginger for a few minutes or until soft and translucent.
Add Tandoori Rub and a good grinding of Spicy Chilli Grinder 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, salt & pepper and stir through Greek yoghurt just before serving.
Garnish with freshly chopped coriander and serve with grilled pita or naan bread.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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