| | Red lentil and spinach dhal
Red lentil and spinach dhal
Red lentil and spinach dhal 4.3-5 9
  • Calories: 1794 kj
  • Fat: 8g
  • Carbohydrates: 52g

How to Make:

  1. Heat oil in a saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic, coriander, cumin and turmeric. Cook, stirring, for 1 minute or until fragrant.
  2. Add lentils, tomato and 2 1/2 cups cold water. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 20 minutes or until lentils are tender. Add spinach. Cook, stirring, for 2 minutes or until spinach is wilted.
  3. Top lentil mixture with coriander. Season with pepper. Serve with chapati bread.
Time for preparing:
35 min.
Servings:
4

Ingredients:

  • 1 tablespoon peanut oil
  • 2 medium brown onions, thinly sliced
  • 1 garlic clove, crushed
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 cups red lentils
  • 400g can crushed tomatoes
  • 50g baby spinach, trimmed, chopped
  • 1/3 cup fresh coriander leaves
  • 4 chapati breads, warmed (see note)
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