Spicy lentil spinach dahl
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
390
Fat
5.9g
Saturated Fat
0.7g
Carbs
63.9g
Sugars
10.3g
Protein
23.6g
Fibre
27.9g
Sodium
0.048g
Ingredients
300 g dried red lentils, washed and drained
1 tbsp cumin seeds
1 tsp mustard seeds
1 tbsp tumeric
1 tsp chilli powder
1 tbsp sunflower oil
1 onion, sliced
4 garlic cloves, crushed
1 cm piece of fresh ginger, peeled and grated
2 tbsp tomato puree
1 g tin of chopped tomatoes
1 tsp caster sugar
200 ml vegetable stock
100 g baby spinach
3 tbsp fresh coriander, chopped
naan bread and mango chutney
Method

1 Place the rinsed lentils in a saucepan and cover with cold water. Bring to a simmer and cook for five minutes, then drain.

2 In a dry pan over a medium heat, toast the cumin seeds, mustard seeds, turmeric and chilli powder, stirring for 30 seconds or until the mustard seeds begin to pop.

3 Add the oil to the pan, then add the onion and cook, stirring, for 2-3 minutes until slightly softened. Add the garlic and ginger and cook for one minute. Add the tomato purée.

4 Add the tomatoes, sugar, stock and drained lentils, then simmer for 15 minutes until the lentils are tender, stirring regularly and adding a little extra stock if the dhal becomes too thick.

5 Stir through the spinach and coriander. Serve with naan bread and mango chutney.