Spinach & Lentil Dahl

Nutrition per serving (estimate)

Why we like it

Red lentils cook down into a creamy, spoonable dahl in about 30 minutes with no soaking. Lentils are a source of plant protein, fiber, folate and iron, and spinach adds color. Serve with rice or naan.

Ingredients

• 150g red lentils
• 200g spinach
• 1 can chopped tomatoes
• 1 onion
• 3 garlic cloves
• 2cm fresh ginger
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp ground coriander
• ½ tsp chili powder
• 1 tbsp coconut oil
• Salt
• Rice or naan to serve

Method

1. Rinse lentils. Dice onion, mince garlic and grate ginger.
2. Heat coconut oil over medium heat. Add onion — cook 5 minutes until soft.
3. Add garlic and ginger. Cook 1 minute stirring constantly.
4. Add all spices. Stir fry 30 seconds until fragrant.
5. Add lentils, canned tomatoes and 400ml water. Stir well.
6. Bring to boil then simmer 20-25 minutes stirring occasionally until lentils are completely soft.
7. Stir in spinach and cook 2 minutes until wilted. Season generously.
8. Serve over rice or with warm naan.