155
kcal
6g
Protein
18g
Carbs
6g
Fat
£0.23
Per Serving
⏱ Prep: 5 min 🍳 Cook: 25 min 🍽 Serves 4
🛒 Ingredients
IngredientAmountCalories
Red Lentils 300g red lentils 954 kcal
Onions 1 large onion 54 kcal
Tinned Tomatoes 1 tin chopped tomatoes 72 kcal
Garlic 2 garlic cloves 5.9 kcal
Olive Oil 1 tbsp olive oil 132.6 kcal
Coconut Milk (tinned) 1 tin coconut milk 788 kcal
Basmati Rice 300g basmati rice 1059 kcal
Red Lentils 300g red lentils 954 kcal
Coconut Milk (tinned) 400ml coconut milk 788 kcal
White Onion 1 large white onion 60 kcal
Garlic 3 cloves garlic 14.7 kcal
Fresh Ginger 15g fresh ginger 12 kcal
Baby Spinach 100g baby spinach 23 kcal
Basmati Rice 240g basmati rice 847.2 kcal
Ground Cumin 1 tsp ground cumin 18.8 kcal
Ground Turmeric 1 tsp turmeric 12.5 kcal
Chilli Flakes 1 tsp chilli flakes 7.5 kcal
Olive Oil 1 tbsp olive oil 176.8 kcal
Greek Yoghurt (0% fat) 4 tbsp Greek yoghurt 34.2 kcal
Chicken Stock 200ml chicken stock 30 kcal
👨‍🍳 Method
  1. 1Rinse red lentils until water runs clear.
  2. 2Heat olive oil in a large pan over medium heat.
  3. 3Fry onion 4 minutes until soft. Add garlic, cumin and turmeric; cook 1 minute.
  4. 4Add lentils, tinned tomatoes and 600ml water. Stir well.
  5. 5Simmer 20 minutes, stirring occasionally, until lentils have completely dissolved into a thick, creamy dahl.
  6. 6Stir in coconut milk and season generously with salt.
  7. 7Serve with basmati rice, a dollop of Greek yoghurt, and fresh coriander.

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