| | Spinach dhal with garlic bread
Spinach dhal with garlic bread
Spinach dhal with garlic bread 4.3-5 9
  • Calories: 1585 kj
  • Fat: 8g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180°C. Heat the oil in a saucepan over medium heat. Add the onion and potato and cook, stirring, for 5 minutes or until the onion is soft. Add the cumin and coriander and cook, stirring, for 1 minute or until aromatic.
  2. Add the water and tomato paste and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes or until liquid reduces by half.
  3. Meanwhile, to make the garlic bread, place the bread on a baking tray. Combine the oil and garlic in a small bowl. Brush both sides of the bread evenly with garlic mixture. Season with salt. Bake for 8 minutes or until crisp. Break into wedges.
  4. Add the lentils to the potato mixture and cook for 2 minutes or until heated through. Add spinach and stir until just wilted. Season with salt and pepper.
  5. Spoon the dhal evenly among serving bowls and serve with garlic bread.
Time for preparing:
20 min.


  • 1 tablespoon olive oil
  • 1 brown onion, halved, finely chopped
  • 8 baby desiree potatoes, quartered
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 500ml (2 cups) water
  • 1 tablespoon tomato paste
  • 1 x 400g can brown lentils, rinsed, drained
  • 80g baby spinach leaves
  • Garlic bread
  • 2 pieces (22cm-diameter) Lebanese bread
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed