This creamy and scrumptious inexperienced lentil dahl is full of flavour and nutritious too. It freezes rather well, so is right for batch cooking.

🍴 Why you’ll love this recipe

We eat dahl not less than as soon as every week in our home – it’s low-cost, straightforward to make, nutritious and most significantly actually scrumptious too. What’s to not love?

Inexperienced lentils do not flip mushy like pink lentils do in dahl – they maintain their form and a little bit of ‘chunk’. This inexperienced lentil dahl is so creamy with coconut milk and mild spices. It’s completed with a kick of lemon and added goodness from spinach or kale.

Excessive in fibre, an excellent supply of protein and full of nutritional vitamins and minerals, lentils are actually good for you, (discover out why in this BBC article). This inexperienced lentil dahl goes down a deal with with youngsters and adults alike, (I miss the chilli if making it for teenagers, although it’s pretty gentle anyway).

I normally serve it with rice and inexperienced greens, and additionally it is scrumptious scooped up in a naan or home made flatbread.