This one-pan red lentil dahl is an easy mid-week winner

Time to dust off this pantry staple

If cooking a nutritious meal for yourself or the family is the last thing you feel like doing after a long day, this simple yet oh-so-delicious one-pan recipe is the game-changer you need.

Red Lentil Dahl

Prep: 10 mins

Cook: 30 mins

Serves: 4

Ingredients:

• 4 tbsp butter
• 8 tbsp onion (brown) diced
• 4 clove garlic minced
• 2 tsp ginger (fresh) minced
• 2 tsp garam masala
• 1 tsp turmeric (ground or fresh)
• 1 tsp salt
• Chilli flakes pinch, to taste
• 1 cup McKenzie's Red Split Lentils dried
• 1 1/3 cup diced tomatoes (canned)
• 1 cup coconut milk (canned)
• 2 cup vegetable stock
• 2 cup baby spinach

Red Lentil Dahl

Method:

Step 1: Melt the butter in a saucepan over medium heat, add the onion and sauté for 3-5 minutes until softened. Add the garlic, ginger and spices, stir for 1 minute, until fragrant.

Step 2: Add the dried lentils, canned tomatoes, coconut milk and vegetable stock to the pan. Stir and bring the mixture to the boil. Reduce the heat and simmer for 20 minutes, until the lentils have softened and the dahl is thick and creamy. Stir regularly so it doesn’t stick to the bottom of the pan.

Step 3: Add the spinach and mix until wilted. Adjust salt and chilli powder to taste.

Step 4: Garnish with fresh coriander and serve with rice, naan or on toast.

Nutritional breakdown

Energy: 1457.0kj

Calories: 347.0cal

Protein:16.4g

Fibre: 8.0g 

Fat: 14.3g

Saturated Fat:11.2g

Carbs: 36.4g

Sugar: 5.8g

Originally published as This one-pan red lentil dahl is an easy mid-week winner