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Pan-fried cobbler with red lentil and spinach dahl recipe
Ingredients
- Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 green chilli, deseeded and finely chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tsp garam masala
- 200g (7oz) red lentils
- 1 x 400g tin chopped tomatoes
- 600ml (1pt) low-salt vegetable stock
- 4 river cobbler fillets
- 1 x 240g pack baby spinach
- handful fresh coriander, chopped, plus a few extra sprigs to serve
- naan to serve, optional
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