Sweetcorn and spinach dhal

Serves 4

This is a really cosy bowl full of so much goodness that you can rustle up from the
ingredients in your store cupboard and freezer when fresh supplies are low –
after weekends and holidays especially. It’s a one-pot number, too, so less
washing up and barely any actual "cooking". Combining the lentils with rice
means you’re getting the full whack of essential amino acids – essential, meaning
we don’t make them so we need to eat them.

2 tbsp rapeseed oil

1 onion, finely sliced
2 garlic cloves, minced
½ tsp turmeric
1 tsp ground coriander
180g brown basmati rice (or use white rice and halve the cooking time)
1 litre vegetable or chicken stock
180g dried red lentils
225g frozen spinach
150g frozen sweetcorn kernels
225g frozen spinach

To serve

Coconut yoghurt
Lime wedges
Coriander leaves
In a large casserole dish or heavy-based pan, heat the rapeseed oil and add the
onion, garlic and spices. Stir occasionally for about 3-4 minutes until softened but
not browned. Add the rice and stir through to coat in the oil and spices. Pour over
500ml of the stock and bring to the boil over a high heat. Reduce the heat to low
and simmer, covered, for 30 minutes. Glance in occasionally to check the rice isn’t
sticking to the bottom of the pan.

Add the lentils, and a little more stock if needed. Cover and continue to simmer
gently until the rice and lentils are softened, about 20 minutes. Add more stock
now and again if needed. Stir in the sweetcorn and spinach and allow to cook
over a low heat for a few minutes until piping hot.

Serve with a dollop of yoghurt, a squeeze of lime and a scattering of coriander

leaves.

From ‘Lizzie Loves Healthy Family Food: Delicious and Nutritious Meals You'll All
Enjoy’ by Lizzie King, published by Trapeze. Photography by Charlotte Kibbles