Easy Red Lentil and Spinach Dhal

    1 hour

    An easy version of dhal which doesn't require too much time or preparation. Delicious and filling with flatbread and chutney.

    7 people made this

    Serves: 2 

    • 1 large onion, chopped
    • 3 cloves garlic, chopped
    • 1 teaspoon ginger, chopped
    • 1 teaspoon black mustard seeds
    • 1 bay leaf
    • 1 tablespoon olive oil
    • 1 cup red lentils
    • 2 teaspoons curry powder
    • 1 veggie stock cube, dissolved in boiling water
    • 1 cup chopped pumpkin or potato
    • 1 small tin coconut milk
    • 2 cups chopped spinach

    Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

    1. Fry the onion, garlic, ginger, mustard seeds and bay leaf in the olive oil till onions are soft, then add the lentils and curry powder and fry two minutes, stirring continually.
    2. Pour in stock liquid and add potatoes or pumpkin. Add the coconut milk.
    3. Cook 40 minutes on low heat, stirring occasionally, making sure the dahl doesn't stick to the bottom of the pan. Add water if required.
    4. Add chopped spinach at the end of the process and stir through for two minutes before removing from the heat.
    5. Serve with yoghurt and chutney and flatbread.

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