Spinach and lentil dahl with kale crisps
SERVES 4
50g kale 2 tsp oil, plus 1 tbsp
● ●
Salt and pepper 1 red onion,
● ● thinly sliced 1 clove garlic,
● chopped 2 tsp medium curry
● powder 250g red split lentils,
● rinsed 400ml coconut milk
●
350ml water 260g spinach
● ●
1. Preheat the oven to 150°C/ 130°C fan/gas mark 2.
2. Toss the kale with the 2 teaspoons of oil, season, and spread on a large baking tray. Bake for 15-20 minutes.
3. Heat the remaining oil in a large saucepan. Fry the onion and garlic for 5-6 minutes until golden. Reserve ¼ to garnish. 4. Add the curry powder to the pan followed by the lentils, coconut milk and water. Bring to the boil, cover and simmer gently for 15-20 minutes until the lentils are tender. Stir in the spinach and cook until just wilted. Season. 5. Top with the kale crisps and reserved onion and garlic mixture to serve.