Plant-Based Dhal Loaded Spuds

• While potatoes are baking, finely chop brown 
onion (see ingredients) and garlic.
• Roughly chop celery and tomato, then set aside.
• Grate carrot.
• Drain and rinse lentils.

• When potatoes have 10 minutes remaining, in 
a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Cook onion and carrot, tossing, until tender, 
4-5 minutes. 

• Add garlic, Mumbai spice blend and tomato 
paste to pan. Cook until fragrant, 1 minute.
• Stir in lentils, coconut milk, stock concentrate
and the water. Simmer until thickened, 
2-4 minutes.
• Season with salt and pepper to taste.

• While dhal is simmering, in a medium bowl 
combine a drizzle of white wine vinegar and 
olive oil.
• Season to taste, then add mixed salad leaves, 
tomato and celery. Toss to coat.