Spinach & Lentil Dhal with Mango Chutney Halloumi

Name: Spinach & Lentil Dhal with Mango Chutney Halloumi
Total time: PT30minutes
Yield: 2
Ingredients: 1 bag fresh spinach; 1 medium onion, finely diced; 2 garlic cloves, minced; 1 tsp fresh ginger, grated; 4 medium tomatoes, diced; 1 pouch Merchant Gourmet Puy Lentils; 1 tsp ground cumin; ½ tsp ground turmeric; 1 tsp curry powder; 500ml vegetable stock; 2 tbsp olive oil; 1 tbsp lemon juice; Sea salt and freshly ground black pepper; 250g halloumi, cut into thick slices; ½ cup mango chutney; Olive oil, for frying (if needed)

This vibrant spinach and lentil dhal combines Puy Lentils with warming spices and fresh spinach, served with sweet and sticky mango chutney glazed halloumi. High in protein and fibre, it's a comforting vegetarian dinner that's perfect for busy weeknights.

Written by Rob on the Hob

30 minutes Serves 2 Beginner

Ingredients

1 bag fresh spinach
1 medium onion, finely diced
2 garlic cloves, minced
1 tsp fresh ginger, grated
4 medium tomatoes, diced
1 pouch Merchant Gourmet Puy Lentils
1 tsp ground cumin
½ tsp ground turmeric
1 tsp curry powder
500ml vegetable stock
2 tbsp olive oil
1 tbsp lemon juice
Sea salt and freshly ground black pepper
250g halloumi, cut into thick slices
½ cup mango chutney
Olive oil, for frying (if needed)

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Puy Lentils

250G

Bring a large pan of water to the boil. Blanch the spinach for 1-2 minutes until wilted, then transfer to iced water. Drain well and set aside.
Heat the olive oil in a large saucepan over a medium heat. Cook the onion for 5 minutes until softened, then add the garlic and ginger and cook for 1 minute until fragrant.
Stir in the tomatoes, cumin, turmeric and curry powder. Cook for 3-4 minutes until the tomatoes begin to soften.
Pour in the vegetable stock and bring to a gentle simmer. Add the blanched spinach and blend until smooth using a stick blender or food processor.
Return the sauce to the pan, stir in the Merchant Gourmet Puy Lentils and simmer gently for 5 minutes. Finish with the lemon juice and season to taste.
Meanwhile, coat the halloumi slices in the mango chutney. Air fry at 180°C for 8-10 minutes until golden, or pan-fry over a medium heat for 3-4 minutes on each side.
Spoon the dhal into bowls and top with the mango chutney glazed halloumi before serving.

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