Lentil and spinach dahl

Lentil and spinach dahl is a lightly spiced Indian inspired dish made using common pantry ingredients and is quick and easy to make.

It is a simple dish which can be served alongside various accompaniments such as rice, flat bread, onion bhajis or vegetable samosas.

Not only is it full of flavour and simple to make, it is prepared using cheap ingredients making it a perfect budget meal.

Dahl can be prepared in advance and stored in the fridge or frozen and so is a useful recipe to assist with your meal planning.

If you are looking for other ideas for Indian inspired dishes you may like to make a batch of vegetable samosas, make your own pilau rice or prepare some cauliflower and chick pea curry. And if you are interested in mixing your own spice blends you could make your own curry powder or blend your own pilau rice seasoning.

The quantities in this easy dahl recipe are sufficient for three servings.

Ingredients for dahl

• 1 onion - peeled and finely chopped
• 2 cloves garlic - finely chopped
• 1 tablespoon fresh ginger - finely chopped
• 200 grams split red lentils - red lentils cook quickly and do not need to be precooked
• 2 teaspoons curry powder - either store bought or you can blend your own curry powder
• Vegetable stock - enough to cover and cook the lentils
• A handful of spinach leaves - either fresh or previously frozen
• 2 tablespoons tomato purée - to thicken the dahl before serving
• Oil

Prepare

Finely chop the onion, garlic, ginger and chilli and cook in a little hot oil until soft.

Add the lentils, curry spices, vegetable stock and stir. Bring to the boil and simmer gently until the lentils are cooked (around 20 minutes). Be careful not to overcook the dahl as the lentils will become mushy.

Add the spinach and stir until the leaves have wilted.

Stir in the tomato purée and serve.

Serve

• Serve the red lentil dahl with basmati rice or pilau rice.
• Alternatively, serve with flat bread or poppadums.

Store

• The lentil and spinach dahl can be stored in the fridge for several days.
• It can also. be frozen. Defrost either at room temperature or using a microwave.

Variations

• You can substitute split peas for either some or all the lentils. Adjust the cooking time accordingly.
• Add diced vegetables such as sweet potatoes, carrots or potatoes for extra texture.

Other recipes using lentils