Spinach and Lentil Dahl

PREP: 15 minutes
COOK: 30 minutes
Skill Level: Easy

Nutrition Info (Per Serving)

463 kcal Energy
39g Carbohydrate
19g Protein
4.7g (of which Sugar)
25g Fat
5.2g Fibre
15g (of which Saturated Fat)
0.14g Salt


50g kale

1 tbsp oil, plus 2 tsp

1 red onion, thinly sliced 

1 clove garlic, chopped

2 tsp medium curry powder

250g red split lentils, rinsed under cold water

400ml can coconut milk

260g bag spinach


1. Preheat the oven to 150oC, gas mark 2.

2. Toss the kale with 2 tsp oil, season and spread out onto a large baking tray. Bake for 15-20 minutes.

3. Meanwhile, heat the oil in a large saucepan and fry the onion and garlic for 5-6 minutes until golden, reserve ¼ for garnish.

4. Add the curry powder to the pan followed by the lentils, coconut milk and 350ml water. Bring to the boil, cover and simmer gently for 15-20 minutes until lentils are tender. Stir in the spinach until just wilted. Season to taste.

5. Serve topped with the kale crisps and reserved onions.

Cooking Tips

For a spicy version, add a little chilli powder with the curry powder. Great served with basmati rice.

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