Lentil-dhal

Lentil dhal with cucumber salad

This simple veggie recipe, with refreshing cucumber, is a tasty alternative to a midweek curry

By , 26 February 2019

(7 votes)

Lentil dhal with cucumber salad
  • 30 Mins

  • Serves: 4

  • Price: £1.04 per serving

Nutritional Info
Each 430g serving contains
  • Energy

    1241KJ

    297KCAL

    15%
  • Fat

    12.9g

    low

    18%
  • Saturates

    5.2g

    low

    26%
  • Sugars

    4.3g

    low

    5%
  • Salt

    0.39g

    low

    7%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 289kJ/69kcal.
Ingredients
  • 2tsp rapeseed oil
  • 1 carrot, finely chopped
  • 1tbsp Asda Mild Curry Powder
  • 2 x 390g tins Asda Green Lentils in Water, drained and rinsed
  • 200ml reduced-fat coconut milk
  • 200g Frozen for Freshness Cauliflower
  • 180g pack mild baby spinach
  • ½ cucumber, deseeded and roughly chopped
  • 2 spring onions, finely sliced
  • Zest and juice ½ lime, plus lime wedges to serve
  • 4 medium eggs
  • 1 red chilli, finely sliced
  • 10g coriander, chopped
Method
  • Heat 1tsp of the oil in a pan over a medium setting. Add the carrot and curry powder; fry for 2 mins. Stir in the lentils, coconut milk and 150ml water.

  • Bring to the boil and simmer for 10 mins. Add the cauliflower and spinach and cook for 5 mins more.

  • Mix together the cucumber, spring onions, lime zest and juice.

  • Heat the remaining oil in a nonstick pan over a high setting. Fry the eggs for 3-5 mins until the whites are just set.

  • Divide the dhal and salad between 4 plates. Top each with an egg, the chilli and coriander and a sprinkle of black pepper. Serve with the lime wedges.