Plant Based Dhal-Loaded Spuds

• While potatoes are baking, finely chop brown onion 
and garlic.
• Roughly chop celery. 
• Halve snacking tomatoes.
• 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 frying pan. Cook until fragrant, 1 minute.
• Stir in lentils, coconut milk, stock concentrate and 
the water. Simmer until thickened, 2-4 minutes.
• Season to taste with salt and pepper. 

• 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, 
tomatoes and celery. Toss to coat.