Speedydahl Hub02

This super speedy dahl is a great way of tickling your taste buds with new + exciting spices!

  • Serves

  • Prep

  • Cook



      • 175 g/6 oz dried red lentils, rinsed well
      • 550 ml/19 fl oz hot low-salt vegetable stock
      • 1 teaspoon turmeric
      • 40 g/1½ oz unsalted butter
      • 2 teaspoons garlic granules
      • 3 garlic cloves, finely chopped
      • 55 g/2 oz frozen chopped spinach
      • Good squeeze of lemon juice
      • Warm naan bread, cut into wedges, or rice, to serve
      • Cucumber yogurt:
      • 125 ml/4 fl oz thick Greek-style yogurt
      • 5cm long chunk of cucumber, finely grated
      • 1 small garlic clove, crushed
      • Good squeeze of lemon juice


      1. Put the rinsed lentils in a saucepan and pour over the hot stock. When the stock starts to bubble turn the heat down to a simmer and cook for 10 minutes, skimming off any froth that rises to the surface, until the lentils are tender.
      2. Meanwhile, mix together all the ingredients for the cucumber yogurt and set aside.
      3. When the lentils are ready, stir in the turmeric, butter, garlic granules and spinach. Add a good squeeze of lemon juice and warm through, stirring occasionally.
      4. Serve the dahl in bowls with the cucumber yogurt and naan bread on the side for dunking, or with rice.
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