dinner
Red Lentil Dahl with Spinach
Red lentil dahl freezes beautifully and costs very little; it's a genuinely high-protein vegan dinner that feels complete on its own.
10 min prep · 30 min cook · 40 min in total · serves 4
What you need
- 300g red lentils, rinsed
- 400g spinach
- 1 can coconut milk
- 1 can chopped tomatoes
- 1 onion, diced
- 4 garlic cloves
- 2cm ginger
- 2 tsp garam masala, 1 tsp turmeric
- Mustard seeds, curry leaves (for tadka)
- Basmati rice or naan to serve
What to do
- 1Soften onion; add garlic, ginger, and spices; cook 2 min.
- 2Add lentils, tomatoes, and coconut milk; simmer 25 min.
- 3Stir in spinach until wilted; season well.
- 4Heat oil in a small pan; add mustard seeds and curry leaves until they pop; drizzle over dahl.
- 5Serve with rice or naan.
