Name: Red lentil dhal with spinach
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Cuisine: asian
Ingredients: 300g lentils; 20.00 ml cumin seeds; 20.00 ml ground turmeric; 1 tsp mustard seeds; 1/2 tsp chilli powder; 18.40 gm sunflower oil; 1 onion, thinly sliced; 3 garlic cloves, finely chopped; 20.00 ml grated fresh ginger; 400g canned chopped tomatoes; 5.00 gm caster sugar; 100g baby spinach leaves; 40.00 ml chopped coriander; Naan bread, to serve; Mango chutney, to serve

Red lentil dhal with spinach

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Delicious red lentil dhal - a new favorite!

Ingredients:

300g lentils
20.00 ml cumin seeds
20.00 ml ground turmeric
1 tsp mustard seeds
1/2 tsp chilli powder
18.40 gm sunflower oil
1 onion, thinly sliced
3 garlic cloves, finely chopped
20.00 ml grated fresh ginger
400g canned chopped tomatoes
5.00 gm caster sugar
100g baby spinach leaves
40.00 ml chopped coriander
Naan bread, to serve
Mango chutney, to serve

Instructions:

In a saucepan, add rinsed lentils and cover with cold water. Bring to a gentle simmer and cook for 5 minutes. Drain the lentils.
Place the saucepan back on medium heat. Dry-fry the cumin seeds, ground turmeric, mustard seeds, and chili powder, stirring, for 30 seconds until the mustard seeds begin to pop.
Heat the oil in a pan with the spices, then sauté the onion, garlic, and ginger for 2-3 minutes until the onion softens slightly, stirring occasionally.
Combine the tomato, sugar, and drained lentils in a pot. Simmer for 15 minutes, stirring occasionally to avoid sticking. Add a splash of water if needed to adjust the consistency. Cook until lentils are tender.
Combine the spinach leaves and chopped coriander, then enjoy with naan bread and mango chutney.

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