Serves 2 | High Protein | High Fibre


1 white onion
1 clove garlic
2cm finely chopped ginger
1 red chilli
½ can coconut milk    
4 vine tomatoes, diced
½ tsp cumin seeds    
½ tsp mustard seeds
1 cinnamon stick
1 tsp turmeric powder
½ tsp cumin    
½ tsp coriander
Black pepper
1 cup red lentils
1 small aubergine    
2 large carrots    
2 large handfuls spinach 



1.  Heat a splash of water in a large, heavy based pan. Dice your onion and add to the pan, frying gently for 2 – 3 minutes.
2.  Add your garlic, chilli and ginger to the pan along with an extra splash of water, if required. Continue to fry until fragrant, then stir in the coconut milk, tomatoes and spices.
Simmer gently for 3 – 4 minutes, stirring regularly.
3.  Meanwhile, rinse your red lentils thoroughly until the water runs clear. Now transfer them to the pan and add enough water to cover the lentils completely. Add the aubergine and carrots and stir well. Simmer for 20 – 30 minutes, stirring regularly.
4.  5 minutes before serving, add the spinach to the pan. When it has wilted completely, serve the dhal on top of some quinoa and with a spoonful of coconut yoghurt (optional).


Calorie (kcal): 595 | Carb (grams): 104 | Fat (grams): 9.75 | Protein (grams): 30