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
(8 votes)
Cook: 30 Mins
Serves: 4
Price: £1.04 per serving
Nutritional Information
Each 430g serving contains
Energy
1243kj
297kcal
1243kj
297kcal
15%
Fat
12.9g
12.9g
Med
18%
18%
Saturates
5.2g
5.2g
High
26%
26%
Sugars
4.3g
4.3g
Low
5%
5%
Salt
0.39g
0.39g
Med
7%
7%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
289kj/69kcal
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.