Pepper & Spinach Dahl

40 mins


  • 1x red onion (large), small diced
  • 1 x red pepper, small diced
  • 1x heaped tsp curry powder
  • 3x cloves of garlic, crushed
  • 150g split red lentils, washed
  • 1x tbsp miso paste
  • 1x 400g tin chopped tomatoes
  • 300ml water
  • 75g creamed coconut block
  • 50g spinach, chopped
  • 1x tbsp of lemon or lime juice
  • Extra virgin olive oil
  • Salt & Pepper
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  1. Heat a drizzle of oil in a medium size pan and fry the onions and pepper for about 5 mins, add the curry powder and garlic and stir well.
  2. Pour in the lentils, miso paste, chopped tomatoes and water. Stir and bring to the boil, simmer for approx. 20 mins, stirring occasionally.
  3. Add the creamed coconut and simmer for a further 5 mins or until thick and creamy.
  4. Just before serving add the spinach and lime/lemon juice and stir to combine.
  5. Check the seasoning and add salt and pepper if needed
  6. Serve with a fresh green salad, flatbread, rice, or cauliflower rice.

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