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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This dhal is comfort food at its best. Red lentils, pumpkin, and baby spinach with aromatic spices make for a warming low-calorie vegetarian meal that everyone loves.
1 Heat olive oil in a large saucepan over medium heat. Gently fry onion for 5 minutes, or until softened. Add the garlic, ginger, chilli, mustard seeds and turmeric; cook, stirring, for 1 minute or until fragrant.
2 Add tomatoes to the pan and cook, stirring, for 1 minute. Add the pumpkin, lentils and water and bring to the boil. Reduce heat to low and simmer for 15–20 minutes, or until the lentils are tender and thick. Add the baby spinach and cook, stirring, for 2 minutes, or until wilted. Season with pepper.
3 Serve the dhal with yoghurt and warmed naan bread.
Make it gluten free: Use gluten-free bread or pappadams and check ground turmeric is gluten free.
Calories 341 cal
Kilojoules 1430 kJ
Total fat 7 g
Saturated fat 1 g
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