Split Green Pea and Spinach Dahl

1. Soak 400g green split peas for a few hours to reduce cooking time.

2. Sauté 1 diced onion, 2 sliced garlic cloves, and 1 teaspoon grated ginger.

3. Add 1 diced tomato, 1 teaspoon turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 tablespoon mustard seeds, and 1 tablespoon curry powder.

4. Cook until the tomato has broken down.

5. Add 250ml water and transfer to a blender; blend until smooth.

6. Return the mixture to the pan and add the soaked split green peas and 500ml water.

7. Put the lid on, reduce heat, and cook for 30-45 minutes, checking regularly and adding more water if it looks dry.

8. Once the peas are soft, use a potato masher to roughly mash some of the split peas.

9. Add 200g frozen spinach, 2 tablespoons coconut cream (optional), and 1 teaspoon salt; heat until cooked.

10. Stir in a small handful of fresh coriander if available.

Notes

1. Soaking the peas is optional but reduces cooking time significantly.

2. This recipe makes 4 large serves.

3. Macros per serve: 299 calories, 27g protein, 64g carbs, 3g fat.

4. Serve with additions like salt and pepper tofu, green beans, and roast pumpkin or other leftovers.