Vegan_Food_and_Living_Cookbook_-_Spring_2019

Quick veggie dahl

By James Wong

Serves 4 | Prep 5 mins | Cook 20 mins | Calories 396 (per serving)

320g (1¼ cups) yellow

mung dhal or other

yellow lentils, rinsed

1 tbsp extra-virgin

olive oil

400g (2½ cups) diced

red onions

2 tsp cumin seeds

4 garlic cloves, peeled,

minced

320g (1¾ cups, chopped)
tomatoes, chopped

2 tsp turmeric

2 vegetable stock cubes,

crumbled

400ml (1²/ 3 cups) boiling

water

200g (6²/ 3 cups) baby

spinach leaves

pepper

1 Pop the rinsed lentils into a large

saucepan, pour over boiling water

to cover 1cm (½in) above the lentils

and bring to the boil. Boil rapidly

for 1 minute. Skim off any scum

with a spoon, then cover, reduce to

a simmer and cook for 15 minutes,

or according to the packet.

2 Drain, then tip the lentils into a large

bowl and set aside.

3 Heat the olive oil in the lentil pan

over a medium heat, add the diced

onions and cumin seeds and fry for

a few minutes until the onions begin

to brown.

4 Add the drained lentils with all the

remaining ingredients except the

spinach, bring to a simmer and cook

for 1 minute. Stir well.

5 Take off the heat and stir in the

spinach until the leaves start to wilt.

Season with a little pepper and

serve.

TIP Use any kind of tomato, but

the redder the better – I like small

plum tomatoes.

Total fat Saturates Salt Sugar Protein

5.1g 0.7g 0.1g 9.9g 24.6g

The recipe on

this page is taken

from 10-A-Day The

Easy Way by James

Wong, published

by Mitchell Beazley

(RRP £20.)