Raid the fridge recipe: Puy lentil, potato & spinach dhal

Raid the fridge recipe: Puy lentil, potato & spinach dhal

Our guest blogger this week, Jon Hodgkinson, shares his frugal, back-of-fridge favourite – puy lentil, potato & spinach dhal.

This Puy Lentil, Potato & Spinach Dhal recipe has become a firm favourite in my house over the last few weeks. We’ve been working on meals that can be cooked once and reused over the coming days to save time but also money too.

Many of the people I speak with day to day say that time is the biggest hurdle for creating good food throughout the week. So here’s an option that is not only time efficient but also tastes great too.

Puy Lentil, Potato & Spinach Dhal

Serves 4

2 Sweet Potatoes
1 White Potato
1 Cup Dried Puy Lentils
500g Spinach
1 Onion
3 x Garlic
1 Thumb Fresh Ginger
2 tsp Turmeric
2 tsp Cumin Seeds Or Ground Cumin
2 tsp Organic Coconut Oil
1 ltr Organic Vegetable Stock

To cook this recipe you’ll need a large pan or shallow casserole dish. If using cumin seeds you’ll need to use either a pestle & mortar or coffee grinder to grind them up finely. Alternatively use ground cumin.

Start by using a sharp knife to peel and then finely chop your onion, garlic and fresh ginger. When done add 2 tsp of coconut oil to the pan and place it on a low to medium heat.

Wait for the oil to begin melting before adding your chopped ingredients to the pan. Using a mixing spoon stir all the ingredients so they don’t stick. Take the turmeric and cumin and add to the pan now, immediately mixing to combine everything together.

Keep on a low heat and let the onion, garlic, ginger and spices combine and soften. Whilst this is happening chop up your sweet potatoes along with white potato into cubes (around 1.5 cm wide).

Wash your potatoes under the cold tap before adding into the pan, again giving everything a good stir. Take the cup of lentils and using a sieve wash under the cold tap, then add them to the pan with all your other ingredients.Mix well allowing the flavours to combine. Cook on a low-medium heat for 2-3 minutes making sure you stir every 30 seconds or so.

Boil the kettle and then make up your vegetable stock, mixing until your organic stock Cube(s) have dissolved. Add 1/2 of the Stock to your pan. Stir well to get all the ingredients combined again.

Keep your pan on a low-medium heat until a gentle simmer is reached. At this point you may need to reduce the heat so the stock doesn’t start bubbling too quickly.

Now your lentils and potatoes are cooking nicely it’s time to prep the spinach. Take your bag of spinach and wash under the cold tap. Using your hands squeeze the spinach into a ball to remove any excess water. Place on a chopping board and then using a sharp knife chop up the spinach.

Add the remaining stock after around 5 minutes. Leave your dhal to gently simmer for the next 20 minutes with the lid on. Keep checking every 5 minutes.

Try serving this with Cauliflower Rice…

The ‘Cauli-Rice’

Making your cauli-rice whilst the dhal is gently simmering should mean time wise both are ready around the same time.

Take 1 cauliflower head break into florets and place in a food processor. Pulse until it reaches the consistency of couscous. If you don’t have a food processor very finely chop the cauliflower instead.

Add a finely chopped onion to a pan with 1 large knob of butter or coconut oil and sauté until the onion softens. At this point add the cauliflower and mix together.

Leave on a low heat for around 8 minutes with a lid on the pan.

(1 cauli head will give you around 4 portions)

Back to the Dhal

After around 20 minutes add the chopped Spinach and stir well. The Spinach should take a matter of minutes to wilt and combine itself into the Dhal.

When the Potato and Lentils have softened and your Stock has been absorbed it will be ready to turn the heat off.

Want to save time?

Try increasing the ingredients in this recipe to create more. Batch cooking is a fundamental part of saving time throughout the week.

Get the tupperware out and put some good music on in the kitchen.

This dish will be the envy of your work colleagues whilst giving you the energy to stay focused throughout the day!

UntitledJon Hodgkinson is a Personal Trainer and Nutritionist championing the use of real food sourced from local producers to create healthy meals that not only taste great but also don’t cost a fortune. For more frugal recipes, visit his blog, Real Food Func.

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