Summer Dal

0:30 m

Need a quick, easy, and fresh summer dinner? This Summer Dal is just what you need! Bursting with fresh flavours we've packed it full of spinach, green beans, and lots of lemon to make this dish a perfect summer treat. Start with creamy coconut milk and red lentils, mixed with turmeric, fennel, cumin, and coriander for a warm, spicy kick. Add in some crunchy green beans and fresh spinach, and a squeeze of lemon to keep it nice and zesty.

Start cooking ➞




For the Dal

<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>2cm ginger<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>1 tsp ground turmeric<item-todo-done><item-todo-done>1 tsp fennel seeds<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done>300g red lentils<item-todo-done><item-todo-done>800ml vegetable stock<item-todo-done><item-todo-done>400ml coconut milk<item-todo-done><item-todo-done>150g green beans<item-todo-done><item-todo-done>100g baby spinach<item-todo-done><item-todo-done>1 lemon<item-todo-done>

To Garnish

<item-todo-done>4 tbsp coconut yoghurt<item-todo-done><item-todo-done>1 green chilli<item-todo-done><item-todo-done>1 small cucumber<item-todo-done><item-todo-done>1 tbsp nigella seeds<item-todo-done>

Before you start

Large saucepan

Prep the veg

  • Peel and dice the onion
  • Peel and mince the garlic and ginger
  • Rinse the lentils and drain
  • Trim the green beans into 3cm lengths
  • Finely slice the green chilli
  • Slice the cucumber into wedges

Cook the dahl

  • Heat the olive oil in a large pan over a medium heat
  • Add the onion with a pinch of salt and cook until softened
  • Add the garlic, ginger and zest over the lemon, cooking for 1 minute until fragrant
  • Add the turmeric, fennel, cumin and coriander and cook for 1 minute
  • Stir through the lentils and pour over the vegetable stock and coconut milk, bringing to a simmer for 15 minutes until the lentils are just cooked
  • Add the green beans and simmer for 5 minutes until the beans are tender and the dahl is soft and creamy
  • Take off the heat and stir through the spinach to wilt
  • Squeeze in the lemon juice and taste to season with salt and pepper

Finish and serve

  • Divide between bowls and serve with a spoon of coconut yoghurt
  • Top with the sliced chilli, cucumber and nigella seeds to serve
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