Spinach and Mushroom Dhal with Raita
Ingredients
  • for the dhal:
  • 1 tbsp light oil such as groundnut oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped or crushed
  • A couple of good handfuls of mushrooms (any kind, large or small), sliced
  • Some cherry tomatoes (about 10-15?)
  • 1 tsp ground coriander
  • 1/2 tsp cumin seeds
  • 1/4-1/2 tsp hot chilli powder
  • G ood few handfuls spinach leaves
  • 150-200 g yellow split lentils or chana dhal (available really cheaply in the Asian section of most major supermarkets)
  • 50-100 g quinoa (rinsed)
  • 750 mls Marigold Vegetable Bouillon
  • 1/2 can of coconut milk
  • Juice of half a lime
  • For the raita: (I stole this out of a food magazine, but I can’t remember which one!)
  • 1 clove garlic, grated
  • 1 tsp mint sauce (the jarred variety)
  • 2-3 big spoonfuls full-fat natural yoghurt

In a large saucepan, heat the oil and sauté the onions and garlic for a few minutes until soft. Add the spices and cook for another minute or so to release the delicious flavours. Add the tomatoes and mushrooms with a splash of water and cook on a medium heat until the tomatoes start to split. Add the stock and lentils and simmer for 15 minutes. Add the quinoa, coconut milk and lime juice and simmer for another 15 minutes or until the lentils are soft and the quinoa is cooked. Stir in the spinach towards the end and allow it to wilt. Assemble the ingredients for the raita. Serve in a large bowl with a dollop of the raita on top. It is so yummy, and packed full of protein.

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Lauren Gayfer is a nutritional therapist in Hertfordshire with a special interest in women's health, busy mums and children's nutrition.

Lauren's nutritional therapy consultations aim to inspire busy women to look and feel their best through the incredible powers of wholesome nutritious food.

Learn more about Lauren on her blog.