Easy Dhal Recipe | Shemin's Recipes

Ingredients

• 1tbsp oil
• 1 medium onion thinly sliced into half moons
• 100g Shemin’s Indian Curry Paste
• 3 x 240g tins Bijoux Verts lentils or beluga lentils or lentils of your choice
• 400ml tin coconut milk
• A knob of butter (optional)
• 80g spinach
• A handful coriander leaves
• Juice of half a lemon
• Heat the oil in a pan and gently cook the onions until they begin to turn brown.
• Add Shemin’s Indian Curry Paste with a splash of water and simmer for a couple of minutes until aromatic.
• Add the lentils, coconut milk and butter, then bring to the boil. Cook for a couple of minutes, then stir in the Spinach and cook to wilt.
• Pour in the lemon juice to taste, add the coriander, check the seasoning. Serve with Shemin’s Indian Breads .
• To make this recipe vegan and dairy free, simply leave out the butter.
• You can add some crème fraîche, yoghurt or coconut yoghurt to get the swirl in the picture.