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.
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