10-Minute Green Dahl
So pretty and flavourful, this vibrant green dahl is smooth, creamy, spicy, and wonderfully nourishing — all ready in just 10 minutes! Packed full of greens, it makes a delicious quick dinner served with roasted pumpkin and pickled red onion.
Takes 15 minutes
Serves 2
Ingredients
- 1 tbsp oil olive or coconut oil work well
- 2 cloves garlic peeled and finely chopped
- A thumb-sized piece of ginger peeled and finely grated
- 1 medium onion about 150g, finely chopped
- 2 × 400g tins cooked lentils we used beluga; brown or green also work
- 200 g spinach cavolo nero, or kale (roughly chopped; about 4 cups)
- 1 × 400g tin coconut milk
- Juice of 1 lime
- 1 tbsp curry powder
- 1 tbsp ground cumin
- ½ tsp ground black pepper
- Sea salt to taste
- 1 tbsp tamari or soy sauce
- 1 tbsp maple syrup
To Garnish
- Roasted pumpkin
- Drizzle of coconut milk
- Pickled red onion
- Fresh coriander or chilli flakes optional
Instructions
Prepare the ingredients:
- Peel and finely chop the garlic and ginger. Finely chop the onion, removing any limp outer layers. Drain and rinse the tinned lentils thoroughly.
Toast the pittas:
- Pop your pitta breads into the toaster on maximum heat so they’re warm and slightly crisped when ready to serve.
Cook the aromatics:
- Heat 1 tbsp oil in a large saucepan over a high heat. Add the garlic, ginger, and onion, and cook for 1 minute, stirring regularly to prevent burning.
Build the dal:
- Add all remaining ingredients — lentils, greens, coconut milk, lime juice, curry powder, cumin, pepper, salt, tamari, and maple syrup.
- Bring to the boil, stirring occasionally to ensure nothing sticks to the bottom. Reduce to a simmer and cook for 2–3 minutes, until heated through and creamy.
Serve and garnish:
- Remove from the heat. Spoon into bowls and garnish with a drizzle of coconut milk, roasted pumpkin, and pickled red onion.
- Scatter over some fresh coriander or chilli flakes, and serve with warm pitta soldiers or rice on the side.