Spinach Dhal
By Georgia Hearn

Steps

1. Start by placing a pan of salted water on a high heat and bringing to the boil. Add the frozen spinach for 2 minutes till defrosted, drain and blanch in cold water.

2. Place the drained spinach in a blender with the lemon juice and lots of salt. Blitz till smooth adding some water if needs some help. Leave to one side.

3. For the dhal - place onions in a large saucepan over a high heat and sauté till soft. Add spice mix and cook for a further five mins stirring continuously.

4. Add the lentils, coconut milk and stock and leave to simmer away for 20 minutes till lentils are cooked through and sauce thickened. Season with soy sauce and coconut sugar for sweet and salty. Season too!

5. When ready, stir through the puréed spinach till mixed through and you’ve got a vibrant green dhal.

6. Serving the dhal up hot, topped with toasted flakes almonds, chilli and chopped coriander.

7. Best with garlic yoghurt, naans and Indian chopped salad. Enjoy!