Spinach and red lentil Dahl
Recipe type: Lunch/dinner
Serves: Serves 2 with leftovers
  • 1 large onion
  • 1 tsp finely minced garlic
  • 1 tsp finely chopped red chili
  • ½ tbsp freshly grated ginger
  • 1 + ¼ tsp garam masala
  • ½ tsp cumin seed
  • 1 bay leaf
  • ¼ tsp turmeric
  • 1 cup red lentils
  • 4 + ½ cup vegetable stock (I used Marigold reduced salt vegetable bouillon)
  • 2 handfuls of baby spinach
  1. Begin by sautéing the onion, ginger, garlic and chili in some coconut oil over a medium heat for about 6-8 minutes.
  2. Add the cumin seed and sauté for about 30 seconds and season
  3. Add the remaining spices, lentils, bay leaf and vegetable stock.
  4. Bring to the boil for about 5 minutes.
  5. Now reduce the heat and allow to simmer gently for about 20-25 minutes (I promise no mushy lentils here!).
  6. Add in the spinach and heat gently for 2-3 minutes or until the spinach has softened.
  7. Take off the heat and remove the bay leaf.
  8. Serve over some brown basmati rice, garnish with coriander and enjoy!
You can also use water in the place of the vegetable stock.
This is not very hot so feel free to add more chili depending on your taste.
Recipe by The Good Food Goddess at http://thegoodfoodgoddess.com/spinach-and-red-lentil-dahl/