My favourite protein-rich veggie supper – Spinach and Mushroom Dhal with Raita

Who says wholesome healthy food has to be bland, boring, expensive and complicated? Not me! Obviously! And here’s a recipe to prove it. I could happily eat this every night of the week, though I suppose it might get a tad tedious, but I do wheel it out at least once a week and could literally eat a bottomless bowl of it. It is honestly the perfect warming, comforting supper (and I always make enough to have the leftovers for lunch the next day). If you want to give it to the kids, don’t add the chilli. I don’t really measure out the ingredients on this sort of dish so you’ll have to excuse the descriptions in the recipe, it’s been adapted over time! Also, it doesn’t really matter, the flavours are all there.

Ingredients – for the dhal:

1 tbsp light oil such as groundnut oil
1 medium onion, chopped
2 cloves garlic, chopped or crushed
A couple of good handfuls of mushrooms (any kind, large or small), sliced
Some cherry tomatoes (about 10-15?)
1 tsp ground coriander
1/2 tsp cumin seeds
1/4-1/2 tsp hot chilli powder
Good few handfuls spinach leaves
About 150g-200g yellow split lentils or chana dhal (available really cheaply in the Asian section of most major supermarkets)
50-100g quinoa (rinsed)
750mls Marigold Vegetable Bouillon
Half a can of coconut milk
Juice of half a lime

For the raita: (I stole this out of a food magazine, but I can’t remember which one!)

1 clove garlic, grated
1 tsp mint sauce (the jarred variety)
2-3 big spoonfuls full-fat natural yoghurt

In a large saucepan, heat the oil and sauté the onions and garlic for a few minutes until soft. Add the spices and cook for another minute or so to release the delicious flavours. Add the tomatoes and mushrooms with a splash of water and cook on a medium heat until the tomatoes start to split. Add the stock and lentils and simmer for 15 minutes. Add the quinoa, coconut milk and lime juice and simmer for another 15 minutes or until the lentils are soft and the quinoa is cooked. Stir in the spinach towards the end and allow it to wilt.

Assemble the ingredients for the raita.

Serve in a large bowl with a dollop of the raita on top.

It is so yummy, and packed full of protein.




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