Gently spiced red lentils, with fresh spinach to help boost your winter-wellness.
Being based in Cheshire, one of my favourite co-operatives is Unicorn Grocery in Chorlton, Manchester. I’d like to credit them with this recipe, as they happily share their deli version of tarka dahl on their website. This is a slight variation, with added spinach and a slightly different spice blend – which are all very easy to pick up in any supermarket or even a well-stocked corner shop.
Once you have the spinach and onion, all the other ingredients are from your cupboard, so it’s a great supper for one of those nights when the fridge looks empty. This re-heats brilliantly, and can be taken into work in a hot flask too. Great served with rice or poppadoms (as always, check the ingredients – most are allergy-free).
This recipe doesn’t just taste great, it’s full of nutritional goodness – iron in the lentils and spinach, lots of dietary fibre, anti-inflammatory curcumin compounds from the tumeric; antibiotic properties of the garlic and ginger and antiviral properties of coconut oil make this a fabulous winter-wellness dish!