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Lentil Dahl

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 1.5 cups red lentils (or 250g)
  • 1 litre vegetable stock
  • 1 punnet cherry tomatoes (or 200g)
  • 1 handful baby spinach (to be added when serving - if refrigerating/freezing add the baby spinach fresh when reheating)
  • 1 big piece fresh ginger (be generous, ginger really adds to the flavour & warmth)
  • 2 large cloves garlic
  • 1 onion
  • 1 tbsp ground cumin
  • 1 tbsp turmeric
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tbsp extra virgin olive oil
  • 1 pinch salt

Instructions

  • Rinse the red lentils thoroughly in a colander for at least 5 minutes, this will help to remove any foam that will float to the surface when cooking, the longer you rinse beforehand the more this reduces.
  • Finely chop the onion, crush/chop the garlic and grate the fresh ginger. Rinse and chop the cherry tomatoes in half.
  • Place the lentils into a saucepan and add 1 litre vegetable stock. Bring to the boil and then reduce to medium heat.
  • Once the lentils are on, heat a frying pan and add extra virgin olive oil, when heated add the onion, garlic and ginger. Saute until softened and add the tomatoes and spices; cumin, turmeric, coriander and garam masala.
  • When this is mixed together, remove from the heat and add the mixture to the lentils and allow to cook for approximately another 20-25 minutes.
  • During cooking the lentils will absorb a lot of the water and stir regularly whilst cooking to ensure it doesn't stick and burn.
  • Just before serving add a few handfuls of baby spinach and stir through until wilted and then serve.
  • Perfect to serve with rice, steamed / roasted veggies or my buckwheat chapatis!
  • Tip: If you are making this in a batch to refrigerate or freeze, add fresh baby spinach when you reheat your serving as this is much nicer than reheating with previously cooked spinach in as I find it tends to go a bit soggy.

UTENSILS

  • - Sieve to rinse lentils - Grater - Frying pan - Saucepan for dahl - Sharp knife - Chopping board - Stirring spoon Saucepan for rice

Course Main Dish