5:2 Diet Recipe – Lentil and Spinach Dahl (ish) November 8, 2013 by Fiona Maclean 5:2 Diet Recipe – Lentil and Spinach Dahl (ish) Print recipe Print with main photo Print text only Serves 2 Prep time 10 minutes Cook time 15 minutes Total time 25 minutes Dietary Vegan, Vegetarian asdasdasdasd Main Dish, Side Dish Misc Serve Hot Region Indian Ingredients 100g Dry Red Lentils 100ml Vegetable Stock 1 tablespoon Tomato Puree 2 Medium Tomatoes (skinned and chopped into chunks) 2 teaspoons Cumin Seeds 1 teaspoon Ground Tumeric 1/2 teaspoon Mustard Seeds 1-2 clove Garlic (Finely chopped or grated) 1 teaspoon Chili Powder (Or one fresh chili. Adjust according to taste - I like heat!) 2 teaspoons Ginger (Finely chopped or grated) 1 Medium Onion (Finely Sliced) 150g Spinach (Torn or roughly chopped) 1 teaspoon Coconut oil Optional 1 handful Coriander (To Garnish) 1 tablespoon Low Fat Yoghurt (To Garnish) Directions Step 1 Simmer the lentils in water for 5 minutes, then drain and put to one side Step 2 Melt the coconut oil in a heavy based pan. Add the dry spices and cook over a medium heat till the mustard seeds start to pop. Step 3 Add the onion, garlic and ginger and cook gently for 3-5 minutes till the onion starts to soften. Step 4 Add the tomato puree, stock, fresh tomato and drained lentils and simmer for 15 minutes stirring occasionally and adding more water if necessary Step 5 When the lentils are soft and slightly mushy, stir through the spinach and cook for a further 2-3 minutes Step 6 Serve garnished with chopped coriander and a dollop of low fat yoghurt.