easy lentil dal

easy lentil dal
Prep time
Cook time
Total time
Recipe type: mains
Serves: 2
  • 2 tsp flavourless coconut oil or olive oil
  • 1 small brown onion, diced
  • 2 garlic cloves, crushed
  • 1-inch piece fresh ginger, peeled and finely grated
  • ½ red chilli, finely chopped (remove the seeds for less heat)
  • 144g organic red split lentils, washed thoroughly
  • 540ml vegetable stock
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp garam masala
  • ½ tsp ground turmeric
  • ½ tsp sea salt
  • 125g organic baby leaf spinach
To serve
  • Cooked brown rice
  • Coconut yogurt or full fat Greek yogurt
  • Use ready chopped onion, garlic, ginger and chilli from the frozen section of the supermarket to reduce prep time.
  1. Heat the oil over a medium heat in a large saucepan. Lower the heat, add the onion and fry gently for 5 minutes. Add the garlic, ginger and chilli and cook for one minute, stirring frequently. Add the spices and the salt and fry for a further minute.
  2. Add the lentils and stir to coat in the spices before adding the vegetable stock. Bring to a boil then cover and simmer for 15 minutes until the lentils are tender. Add the spinach, stir and leave to wilt, about 3 minutes.
  3. Serve with 2-3 tbsp cooked brown rice and a dollop of yogurt, if desired.

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