Serves: 4

Prep time: 5 mins

Cook time: 30 mins

Ingredients

4 tbsps olive oil Vegetta or other veggie stock powder to taste 1tsp turmeric powder 3 tbsp American mustard (go for the unsweetened brands) 1 large (or 2 med-sized) yellow onions

375g yellow split lentils 100g packet of spinach 1 Lebanese cucumber 1.5 cups Greek yoghurt 1/2 teaspoon garlic powder

 

Directions

1. Finely chop the spinach and include it with 30 ml of water in a bowl. Cover the bowl and microwave for four minutes until cooked.
2. Allow the spinach to cool and drain its water.
3. Finely dice the onion(s) and fry with one tbsp of oil in a pot until soft and translucent.
4. Add the lentils, remaining oil, turmeric, stock powder, mustard and 1L of water to the pot.
5. Bring mixture to a boil and then allow to simmer on low heat for 15 to 20 mins until most of the water is drained and the lentils are tender. You may need to add more water if the lentils need more time to cook and have absorbed all the water. Stir the mixture occasionally to ensure that it doesn't burn.
6. Finely dice the cucumber and combine it in In a bowl with the drained and cooled spinach, garlic powder and stock powder.
7. Serve the dahl with rice and spinach & cucumber yoghurt.

Enjoy!

 

If you want to include more veggies in your child's diet but experience resistance from them, then check out my book, My Kids Love Veggies, on how to achieve this change.