Narrated Food
Red Lentil Dahl with Spinach
Silky, spiced red lentil dahl with wilted spinach, topped with a quick tadka of mustard seeds and curry leaves.
Method
- 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.
Why it might be useful today
A practical protein anchor when the day needs something more substantial.
Red lentil dahl freezes beautifully and costs very little; it's a genuinely high-protein vegan dinner that feels complete on its own.
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