Lighter spinach and cherry tomato dal

Lighter spinach and cherry tomato dal

Red lentils are a good storecupboard ingredient because unlike other beans and pulses they don’t need to be soaked before cooking. They are also a healthy source of fibre, which will help you feel fuller for longer.

Each serving provides 251 kcal, 14g protein, 35g carbohydrate (of which 7g sugars), 4.5g fat (of which 0.8g saturates), 6g fibre and 0.6g salt.



  1. Heat the oil in a small saucepan over a low heat. Add the onion, ginger, chilli and garlic and cook for 3–4 minutes.

  2. Add the lentils, curry powder and cherry tomatoes and cook for 1–2 minutes.

  3. Pour in the stock, bring to the boil, then reduce the heat and simmer for 15–20 minutes, or until the lentils are cooked, adding more stock if necessary.

  4. Stir in the spinach and season to taste.

  5. Garnish with coriander and serve.

Recipe Tips

For 400 kcal, serve with 40g/1½oz basmati rice (dried weight), and for 300 kcal, serve with an apple or orange.