I know they get a pretty bad rap but I love lentils. Cooked with some creativity they are tasty, filling, high in fibre and a great vehicle for all kinds of other flavours. That’s why I am always on the look out for new lentil recipes. I adapted this warming vegetarian dahl from The Flexi Foodie.
Spinach and lentil dahl
125g red lentils
1 small red onion
1 clove of garlic
1 tablespoon of pureed fresh ginger
1 tablespoon of grapeseed or corn oil
1 teaspoon of mustard seeds
1 teaspoon of cumin
1 teaspoon of ground coriander
1 teaspoon of garam masala
1/2 teaspoon of tumeric
250g fresh or frozen spinach
200ml coconut milk
Juice of half a lemon
Cook the lentils for 8 minutes in boiling water. Drain and set aside.
Finely chop the garlic and onion. Heat the oil in a large pot and add the onions. Cook at a medium heat for about 10 minutes or until the onions become translucent. Add the garlic, ginger and spices and cook for one more minute.
Add the spinach to the pot and wilt for 2 – 3 minutes. You might need to do this in batches.
Add the coconut milk, water and lentils and cook for 5 more minutes.
Add the lemon juice and season with salt and pepper.