Spinach and Tomato Dahl

By Sunday, February 07, 2016

Dahl is such a quick and easy dish and absolutely packed full of flavour. This is my favourite version to make at the moment. It's a perfect weekday dinner as it takes less than half an hour all up to make, is incredibly healthy and also substantial. The spices add great colour and a mild heat to the dish with the spinach giving the dish depth and the tomatoes adding great texture and a beautiful sweetness. 




Serves 4 

You will need:

300g red lentils
500ml vegetable/chicken stock
1 tin coconut milk
250g cherry tomatoes
150g spinach
1 tsp ghee/butter
 1 lemon
2 red onions, diced
2 garlic cloves, minced
2 inch piece fresh ginger, minced
small red chilli, diced
1 tsp turmeric
2 tsp garam masala
1 tsp mustard seeds
1 tsp coriander seeds
1 tsp sesame seeds
coriander, to garnish
salt and pepper

Begin by melting the ghee in a large frying pan over  medium heat. Add in the onions and then fry for 5-10 minutes until softened. Season well then add in the garlic, chilli and ginger. Fry for a further two minutes. In the meantime grind all of the spices together in a pestle and mortar then add into the pan, frying for a minute until aromatic. 

Add the lentils into the pan and stir well. Pour in the stock and coconut milk, stirring well to ensure everything is combined. Then, mix in the spinach, tomatoes and lemon juice. Season well and stir. Lower the heat and leave to simmer for 20-30 minutes until the lentils are cooked through and the Dahl is thickened. Serve with a scattering of freshly chopped coriander and enjoy! 


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