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.
Ingredients
- 1 onion
- 2 cloves garlic
- 1 tablespoons fresh ginger
- 1 pinch chilli flakes
- 200 g red lentils
- 2 teaspoons curry powder
- 1 ml vegetable stock cube approx
- 1 handful spinach
- 2 tablespoons tomato purée
- 1 dash cooking oil
Instructions
- Chop - finely chop the onion, garlic, ginger and chilli and cook in a little hot oil until soft.
- Cook - 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.
- Stir - add the spinach and stir until the leaves have wilted.
- Stir - stir in the tomato purée and serve.
Notes
To serve
- Serve the red lentil dahl with basmati rice or pilau rice.
- Alternatively, serve with flat bread or poppadums.
- The dahl can be stored in the fridge for several days.
- It can also. be frozen. Defrost either at room temperature or using a microwave.
- 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.
Nutrition
Calories: 270kcalCarbohydrates: 47gProtein: 18gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 75mgPotassium: 833mgFiber: 22gSugar: 4gVitamin A: 1043IUVitamin C: 11mgCalcium: 68mgIron: 6mg
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