Recipes
Recipes

Lentil dhal with cucumber salad

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

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

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(8 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.04 per serving

Nutritional Information

Each 430g serving contains

Energy
1243kj
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

1
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.
2
Bring to the boil and simmer for 10 mins. Add the cauliflower and spinach and cook for 5 mins more.
3
Mix together the cucumber, spring onions, lime zest and juice.
4
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.
5
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.