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Spinach dhal with garlic bread
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Savory lentils with flavorful garlic bread, a satisfying vegan dish.
Ingredients:
  • 36.40 gm olive oil
  • 1 brown onion, halved, finely chopped
  • 8 baby desiree potatoes, quartered
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 500ml (2 cups) water
  • 22.20 gm tomato paste
  • 1 x 400g can brown lentils, rinsed, drained
  • 80g baby spinach leaves
  • 2 pieces (22cm-diameter) Lebanese bread
Instructions:
  • Preheat oven to 180°C. In a saucepan over medium heat, sauté the onion and potato in oil for 5 minutes until onion is soft. Stir in cumin and coriander and cook for 1 minute until aromatic.
  • Combine the water and tomato paste in a pot and bring to a boil. Lower the heat to medium and simmer, stirring occasionally, until the liquid reduces by half, about 10 minutes.
  • For the garlic bread, lay the bread on a baking tray. Mix the oil and garlic in a small bowl. Brush both sides of the bread with the garlic mixture evenly. Sprinkle with salt. Bake for 8 minutes until crisp, then cut into wedges.
  • Stir in the lentils with the potato mixture, cook for 2 minutes or until warmed. Toss in the spinach until gently wilted. Season generously with salt and pepper.
  • Divide the dhal evenly among bowls and enjoy with garlic bread.

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