Spinach and Paneer Lentil Dahl

PREP TIME

10 minutes

COOK TIME

20 minutes

YIELDS

4

Ingredients

  • 250g red lentils
  • 1 tbsp oil or ghee
  • 2 cloves garlic, crushed
  • 1 tbsp The Spice People’s Curry Lentil Dahl
  • 1-inch piece ginger, minced
  • 400ml can coconut milk
  • 200g paneer, cut into cubes
  • 100g baby spinach leaves
  • 1 small bunch coriander, chopped

Directions

  1. Boil your lentils in salted water for 10 minutes, or until soft, then drain and set aside. While they boil, heat your oil in a pan on low and add your garlic, ginger and Dahl Spice Mix and saute until fragrant – about 2 mins.
  2. Add your lentils and coconut milk to the pan and simmer for 5 mins. In the meantime, turn your oven grill on to high.
  3. Arrange your paneer cubes on a foil-lined baking tray and place under the hot grill for 5 mins until golden, turning once halfway.
  4. Add your spinach to the lentil mix and stir in to wilt. Divide your dahl between bowls and top with the crispy paneer and coriander enjoy!
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