Prep and cooking time: 40mins-1hr
Complex carb portions, per serving: 1.5
2 tbsp coconut or extra virgin olive oil
1 large onion, finely diced
3 garlic cloves, finely diced or minced
2cm fresh ginger, grated
2 ½ tsp ground garam masala
1 tsp ground turmeric
1⁄4 tsp dried chilli flakes
200g red lentils or split peas
400ml vegetable stock
1 x 400ml tin coconut milk
1 large handful baby spinach
1 handful fresh coriander leaves, roughly chopped
Heat the oil in a large saucepan, over medium heat. Fry the onion, garlic, and ginger, until softened.
Stir in the spices and fry until lightly browned.
Stir in the lentils or split peas, and a pinch of black pepper.
Add the coconut milk and vegetable stock, and bring to a boil. Reduce the heat and simmer gently for 20-25mins. If using split peas, add an extra 125ml water and cook for a further 15-20mins.
The lentils or split peas should be soft and cooked through. Add in the spinach leaves and stir the dahl.
Serve with coriander.
Second Nature special tip
Try adding a grated courgette with the spinach to bulk out the dahl and make it extra creamy.