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–+ servings

Nourishing Red Lentil & Spinach Dahl (Vegan)

Author Danijela Armitage
Prep Time: 10 minutes
Cook Time: 30 minutes
Serving Size: 4
Rating:
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Ingredients:  

Cooked lentils

  • 1 cup dried red split lentils
  • 2 cups vegetable stock
  • 1 cup water

Spiced tomato mix

  • 1 brown onion
  • 3 cloves of garlic
  • 1 thumb-sized piece of fresh ginger
  • 2 Tbsp oil
  • ½  tsp cumin seeds
  • ½  tsp mustard seeds
  • 1 400g tin of tomatoes
  • 1 tsp turmeric
  • 4 big handfuls of fresh baby spinach
  • ½  tsp chilli flakes, or less or more to taste
  • Juice of ½ medium or 1 small lemon
  • Salt, to taste

Method:

Cook the lentils

  • Sift through red lentils and discard any stones, or misshaped or discoloured pieces. Rinse in a sieve under running cold water until the water runs clear.
  • Add lentils into a medium-sized saucepan with a fitted lid. Add stock and water, turn heat to high and bring to boil. Skim off any white foam that comes to the surface with a spoon and discard.
  • Turn heat down to a simmer, place lid on, and leave to cook for 20 minutes until a porridge-like consistency. Once finished cooking, remove from heat, with the lid left on.

Make the tomato-mix

  • While the lentils are cooking, peel and finely dice the onion and garlic. Grate ginger using the smallest hole on your grater or using a microplane grater.
  • Heat the oil or ghee in a fry pan over a low-medium heat. Once hot, add the cumin seeds and mustard seeds, and fry for a minute or so, until fragrant.
  • Add onions, garlic and ginger, and sauté for 15 minutes, or until onions are soft and clear.
  • Add turmeric and canned tomatoes, and cook for 10 minutes, stirring occasionally.

Combine and season

  • Once the spiced tomatoes have finished cooking, carefully add to the saucepan with the cooked lentils and mix.
  • Add spinach and chilli flakes, and mix. Bring to boil, then turn heat off and mix well.
  • Add the lemon juice and ½ - 1 tsp salt (to taste). Mix together, taste test and add more salt, lemon juice or chili flakes to your preferred seasoning.

Notes:

Serving suggestions: Great with rice or roti.
* Sensitive to heat? You may prefer to knock this back to ¼ tsp chili flakes, or for a totally mild dahl add no chili flakes