Red Lentil and Spinach Dhal
Heat oil in a saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic, coriander, cumin and turmeric. Cook, stirring, for 1 minute or until fragrant.
- Cook40 min
- Total40 min
- Serves2
- LevelIntermediate
Ingredients
- 1 tbsp. peanut oil
- 2 medium brown onions, thinly sliced
- 1 garlic clove, crushed
- 1 tbsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- 2 cups red lentils
- 400g can crushed tomatoes
- 50g baby spinach, trimmed, chopped
- 1/3 cup fresh coriander leaves
- 4 chapati breads, warmed
Method
- Heat oil in a saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic, coriander, cumin and turmeric. Cook, stirring, for 1 minute or until fragrant.
- Add lentils, tomato and 2 1/2 cups cold water. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 20 minutes or until lentils are tender. Add spinach. Cook, stirring, for 2 minutes or until spinach is wilted.
- Top lentil mixture with coriander. Season with pepper. Serve with chapati bread.
