Red lentil dal with spinach
A weeknight dal that leans on lentils for protein and fibre.
35 min4 servings340 cal18g proteinLow GI
Ingredients
Makes 4 servings
- 1½ cups red lentils, rinsed
- 1 tbsp neutral oil
- 1 onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 can (14 oz) chopped tomatoes
- 4 cups water
- 5 oz baby spinach
- Juice of half a lemon
Method
- 1Warm the oil in a heavy pot over medium heat and cook the onion until soft, about 6 minutes.
- 2Add the garlic, ginger, cumin and turmeric and stir for 1 minute until fragrant.
- 3Add the lentils, tomatoes and water. Bring to a boil, then simmer uncovered for 20 minutes, stirring now and then, until the lentils break down.
- 4Stir the spinach through in handfuls until wilted. Finish with the lemon juice and salt to taste.
South Asiandinnervegetarianvegangluten freedairy free
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