Braised spring dhal with spinach

This hearty braised dhal recipe will become a go-to weeknight recipe for when you're short on time. In just 45 minutes you'll create a high fibre, vegetarian dinner as pumpkin, silverbeet and lentils cook in one pan.

• 1 tablespoon extra virgin olive oil, plus extra to serve
• 1 brown onion, finely chopped
• 1 teaspoon yellow mustard seeds
• 2 teaspoons garam masala
• 2 garlic cloves, crushed
• 2cm piece fresh ginger, finely grated
• 1/4 cup tomato paste
• 2 cups vegetable stock
• 1 1/2 cups dried green lentils, rinsed
• 300g butternut pumpkin, peeled, cut into 1cm pieces
• 3 stems silverbeet
• 2 tablespoons fresh coriander sprigs

Energy 1352kJ	Fat saturated 1.10g
Fat Total 7.60g	Carbohydrate sugars g
Carbohydrate Total 41.10g	Dietary Fibre 13.40g
Protein 19.90g	Cholesterol -
Sodium 919.00mg

All nutrition values are per serve.

1. Step 1

   Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add mustard seeds, garam masala, garlic and ginger. Cook for 1 minute or until just fragrant.

2. Step 2

   Stir in tomato paste. Add stock and 2 cups water. Bring to a simmer. Stir in lentils. Reduce heat to medium-low. Cover. Cook for 20 minutes or until lentils are almost tender.

3. Step 3

   Add pumpkin. Cook, covered, for a further 8 minutes or until lentils and pumpkin are tender.

4. Step 4

   Meanwhile, remove and discard stalk and centre vein from silverbeet. Roughly chop leaves. Add to lentil mixture. Cook for 2 minutes or until just wilted. Season with salt and pepper. Serve dhal topped with coriander and drizzled with extra oil.