Quick and Easy Dhal for One

Sometimes you just need comfort and for me dhal is exactly that. Soft texture, a hint of spice for warmth and the feeling that you're doing your body some good. I always have lentils in the cupboard and with very little effort they can be transformed into deliciousness.

This recipe serves one because I often just knock it up for myself for lunch but you can of course increase the quantities to serve however many you like. I like to serve mine in a bowl with plenty of naan bread for dipping and scooping but you can make more of a meal of it with rice on the side.

Quick and Easy Dhal for One

Serves 1

1 tsp vegetable oil 

1 very small red onion, finely chopped 

20g fresh ginger, peeled and finely chopped 

½ small red chilli, finely chopped 

1 garlic clove, finely chopped 

50g red lentils 

½ tsp curry powder 

8 cherry tomatoes, quartered

200ml vegetable stock 

40g baby spinach, roughly chopped

salt and freshly ground black pepper

Heat the oil in a small saucepan over a low heat. Add the onion, ginger, chilli and garlic and cook for 3–4 minutes. 

Add the lentils, curry powder and cherry tomatoes and cook for 1–2 minutes. Pour in the stock, bring to the boil, then reduce the heat and simmer for 15–20 minutes, or until the lentils are cooked, adding more stock if necessary. 

Stir in the spinach and season to taste with salt and pepper. Serve with steamed rice or flatbreads.