A hearty dhal is just so comforting. When you cook the lentils in the spices and stock they take on such a delicious flavour and they go so well with the firm bite of the vitamin- and folate-rich aubergine/eggplant. Top with some pomegranate seeds for a burst of sweetness and vitamin C.
Adam Shaw @at_dads_table is the contributor of this delicious recipe. You can find loads of inspiration for meals for all the family on his Instagram page, or in his new book "How to Grow your Family". You can find the book here.
Serves 2
Prep time: 10 minutes
Cook time: 20 minutes
Batch-cook me!
Family-friendly
INGREDIENTS:
· 1 large aubergine/eggplant
· 3 tablespoons olive oil
· 1 tablespoon garam masala
· 1 tablespoon ground cinnamon
· 1 tablespoon ground coriander
· 1 tablespoon ground cumin
· 1 onion, diced
· 3 garlic cloves, finely chopped
· 2.5cm/1-inch piece of fresh root ginger, peeled and grated
· 1 x 400g/14oz can of green lentils, drained
· 500ml/17fl oz/2 cups vegetable stock
· 2 large handfuls of baby spinach
· a handful of coriander/cilantro leaves
· 2 tablespoons pomegranate seeds
METHOD:
1. Cut the top and bottom off the aubergine/eggplant, then slice into 1cm/1/2-inch discs. Drizzle with 2 tablespoons of oil and sprinkle with a pinch of each of the spices. Cook on a griddle/grill pan over a medium heat for 20 minutes, turning once. You may need to do this in batches.
2. Whilst the aubergine is cooking, heat a tablespoon of oil in a frying pan over a medium heat. Add the onion and the remaining spices and mix well. Cook for around 3 minutes. Add the garlic and ginger to the pan and cook for a further minute.
3. Add the green lentils and vegetable stock. Bring to the boil, turn the heat down and simmer for 15 minutes.
4. Towards the end of the cooking time, add in the spinach and stir until wilted. Divide the dhal between 2 bowls, then top with the aubergine, a few coriander/cilantro leaves and pomegranate seeds before serving.