Recipe: Spinach dhal with garlic bread
How to Make:
- 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.
- 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.
- 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.
- 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.
- Spoon the dhal evenly among serving bowls and serve with garlic bread.
Time for preparing:
20 min.
Servings:
4
Ingredients:
- 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
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