Spinach and cashew dhal
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photography by Martin Poole
Spinach and cashew dhal
Our speedy veggie dhal is topped with chopped cashews
Serves: 4
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
451Kcal
Fat
16gr
Saturates
3gr
Carbs
45gr
Sugars
4gr
Fibre
6gr
Protein
30gr
Salt
0.4gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 1 tbsp sunflower or coconut oil
- 3 garlic cloves, finely chopped
- 30g root ginger, finely chopped
- 6 spring onions, sliced diagonally
- 1½ tsp ground turmeric
- 1½ tbsp cumin seeds
- 300g dried red lentils, rinsed
- 900ml vegetable stock - check if gluten free if needed
- 4 medium eggs, at room temperature
- 200g baby leaf spinach
- 50g cashews, toasted and roughly chopped
Step by step
Get ahead
Make the dhal up to 3 days ahead (or freeze in portions), then boil an egg when you are ready to eat
- Heat the oil in a deep frying pan, add the garlic, ginger and most of the spring onions. Cook until the spring onions have softened, then stir in the turmeric and cumin seeds and cook for 1 minute more. Add the red lentils to the pan along with the vegetable stock. Give everything a good mix, bring to the boil, then cover with a lid, reduce the heat and let the dhal simmer away for 20 minutes until the lentils are cooked through. If the dhal is looking too dry or thick, add a little water.
- Meanwhile, bring a small pan of water to a medium boil. Drop in the eggs and set a timer for 61⁄2 minutes (add an extra minute if cooking from fridge-cold). Drain, then rinse under cold water until cool enough to handle, peel and cut in half.
-
Stir the spinach through the dhal and season to taste. Once wilted, divide between 4 bowls and top each portion of dhal with a halved egg, seasoned with a little salt. Scatter with the chopped cashews, remaining spring onions and a drizzle of your favourite chilli sauce, if you like.TipBulk it up
Serve with warm chapatis or naan for dunking.
Make it vegan
Top the dhal with a dollop of dairy-free coconut yogurt in place of the eggs
