Spinach and cashew dhal

Our speedy veggie dhal is topped with chopped cashews. Make the dhal up to 3 days ahead (or freeze in portions), then boil an egg when you are ready to eat.

Ingredients

Instructions

1. Heat the oil in a deep frying pan, add the garlic, ginger and most of the spring onions. Cook until the spring onions have softened, then stir in the turmeric and cumin seeds and cook for
   1 minute more. Add the red lentils to the pan along with the vegetable stock. Give everything a good mix, bring to the boil, then cover with a lid, reduce the heat and let the dhal simmer away for
   20 minutes until the lentils are cooked through. If the dhal is looking too dry or thick, add a little water.
2. Meanwhile, bring a small pan of water to a medium boil. Drop in the eggs and set a timer for
   6½ minutes (add an extra minute if cooking from fridge-cold). Drain, then rinse under cold water until cool enough to handle, peel and cut in half.
3. Stir the spinach through the dhal and season to taste. Once wilted, divide between 4 bowls and top each portion of dhal with a halved egg, seasoned with a little salt. Scatter with the chopped cashews, remaining spring onions and a drizzle of your favourite chilli sauce, if you like.

Nutrition