Spinach and Red Lentil Dahl - Grains & Legumes Nutrition Council

Ingredients

• 1 cup dried red lentils, rinsed and drained
• 350g cauliflower, cut into florets
• 4 tsp curry powder
• 1 tbsp extra virgin olive oil
• 1 large red onion, finely chopped
• 2 garlic cloves, crushed
• 2 tsp fresh ginger, finely grated
• 2 long green chillies, seeded, finely chopped
• 2 tsp yellow mustard seeds
• 1 cup frozen peas
• 120g baby spinach
• Greek yoghurt, to serve