Lentil Dhal | Weaning Recipe | Ella's Kitchen

Ingredients

• 175 g/6 oz dried red lentils, rinsed well
• 550 ml/19 fl oz hot low-salt vegetable stock
• 1 teaspoon turmeric
• 40 g/1½ oz unsalted butter
• 2 teaspoons garlic granules
• 3 garlic cloves, finely chopped
• 55 g/2 oz frozen chopped spinach
• Good squeeze of lemon juice
• Warm naan bread, cut into wedges, or rice, to serve
• Cucumber yogurt:
• 125 ml/4 fl oz thick Greek-style yogurt
• 5cm long chunk of cucumber, finely grated
• 1 small garlic clove, crushed
• Meanwhile, mix together all the ingredients for the cucumber yogurt and set aside.
• When the lentils are ready, stir in the turmeric, butter, garlic granules and spinach. Add a good squeeze of lemon juice and warm through, stirring occasionally.
• Serve the dahl in bowls with the cucumber yogurt and naan bread on the side for dunking, or with rice.