Serves 4 Cost per serve $2.75 Hands-on time 15 min Cooking time 25 min Suitable to freeze diabetes friendly vegetarian 1 tablespoon olive oil 1 large brown onion,
finely chopped 2 garlic cloves, crushed 2 teaspoons finely grated
fresh ginger 1 small red chilli, seeded,
finely chopped 2 teaspoons brown mustard
seeds ½ teaspoon turmeric 3 vine-ripened tomatoes, diced 300g peeled pumpkin, diced ¾ cup (150g) red lentils,
rinsed, drained 120g baby spinach ¹⁄³ cup reduced-fat plain
yoghurt, to serve 2 naan breads, warmed,
halved, to serve 1 Heat olive oil in a large saucepan over medium heat. Sauté onion for 5 minutes, or until softened. Add the garlic, ginger, chilli, mustard seeds and turmeric; cook, stirring, for 1 minute or until fragrant. 2 Add tomatoes to the pan and cook, stirring, for 1 minute. Add the pumpkin and lentils with 2 cups of water, and bring to the boil. Reduce heat to low and simmer for 15–20 minutes, or until the lentils are tender and thick. Add the baby spinach and cook, stirring, for 2 minutes, or until wilted. Season with cracked black pepper. 3 Serve the dhal with yoghurt and warmed naan bread. Note To make this meal gluten free, serve dhal with gluten-free pappadams instead of naan bread.