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Spinach And Roasted Butternut Dhal With Greek Yoghurt

Spinach And Roasted Butternut Dhal With Greek Yoghurt

Yields1 Serving
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INGREDIENTS
1 cup red lentils, washed and rinsed
1 ½ tbsp NOMU Vegetable STOCK, dissolved in 1½ cups water
1 tsp NOMU Cook's Collection Ground Turmeric
NOMU Sea Salt and Black Pepper
1 tbsp NOMU Extra Virgin Olive Oil
1 onion, finely chopped
2 cloves of garlic, crushed
1 piece ginger, finely grated
1 tbsp NOMU Tandoori Rub
NOMU Spicy Chilli Grinder
½ tin tomato pieces
150g spinach, blanched
150g butternut, cubed and roasted until slightly softened in a little olive oil, salt and pepper
2 tbsp chutney, to serve
Squeeze of lemon juice
¼ cup Greek Yoghurt
Handful of fresh coriander, roughly chopped
DIRECTIONS

Place lentils in a pot with the prepared NOMU Vegetable STOCK and add NOMU Cook's Collection Ground Turmeric, Sea Salt and Black Pepper.

Bring to a simmer and cook uncovered for about 10-15 minutes or until lentils have thickened and liquid has evaporated. Remove from stove and set aside.

Heat a glug of NOMU Extra Virgin Olive Oil in a pan and gently sauté onions, garlic and ginger for a few minutes or until soft and translucent.

Add NOMU Tandoori Rub and a good grinding of NOMU Spicy Chilli and sauté for a further couple of minutes or until aromatic. Stir in the ½ tin tomato pieces, cooked lentils, blanched spinach and roasted butternut and heat through.

Season dhal with chutney, lemon juice, NOMU Sea Salt and Black Pepper and stir through Greek yoghurt just before serving.

Garnish with freshly chopped coriander and serve with grilled pita or naan bread.


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
 1 cup red lentils, washed and rinsed
 1 ½ tbsp NOMU Vegetable STOCK, dissolved in 1½ cups water
 1 tsp NOMU Cook's Collection Ground Turmeric
 NOMU Sea Salt and Black Pepper
 1 tbsp NOMU Extra Virgin Olive Oil
 1 onion, finely chopped
 2 cloves of garlic, crushed
 1 piece ginger, finely grated
 1 tbsp NOMU Tandoori Rub
 NOMU Spicy Chilli Grinder
 ½ tin tomato pieces
 150g spinach, blanched
 150g butternut, cubed and roasted until slightly softened in a little olive oil, salt and pepper
 2 tbsp chutney, to serve
 Squeeze of lemon juice
 ¼ cup Greek Yoghurt
 Handful of fresh coriander, roughly chopped

Directions

DIRECTIONS
1

Place lentils in a pot with the prepared NOMU Vegetable STOCK and add NOMU Cook's Collection Ground Turmeric, Sea Salt and Black Pepper.

Bring to a simmer and cook uncovered for about 10-15 minutes or until lentils have thickened and liquid has evaporated. Remove from stove and set aside.

Heat a glug of NOMU Extra Virgin Olive Oil in a pan and gently sauté onions, garlic and ginger for a few minutes or until soft and translucent.

Add NOMU Tandoori Rub and a good grinding of NOMU Spicy Chilli and sauté for a further couple of minutes or until aromatic. Stir in the ½ tin tomato pieces, cooked lentils, blanched spinach and roasted butternut and heat through.

Season dhal with chutney, lemon juice, NOMU Sea Salt and Black Pepper and stir through Greek yoghurt just before serving.

Garnish with freshly chopped coriander and serve with grilled pita or naan bread.

Spinach And Roasted Butternut Dhal With Greek Yoghurt