Red lentil dal
Red lentils break down on their own into a thick, soft dal, so there is very little to do but stir. Turmeric and cumin keep the flavour simple. A cheap dinner for a cold evening.
- Time
- 30 min
- Serves
- 2
- Kind
- Curry
- Also
- One pot
Method
- Chop the onion finely, crush the garlic, and peel and grate the ginger. Rinse the red lentils in a sieve until the water runs clear.
- Warm the olive oil in a large pot over a medium heat. Add the onion and a pinch of salt and cook for about 8 minutes, until soft and translucent.
- Add the garlic, ginger, turmeric and cumin and stir for 1 minute, until fragrant.
- Add the lentils, chopped tomatoes and 600 ml of water. Bring to the boil, then simmer on a low heat for 20 minutes, stirring often towards the end, until the lentils collapse into a thick, soft dal.
- Stir in the spinach until it wilts, about 2 minutes, and season well with salt.
- Warm the flatbread in a toaster or under a hot grill for about a minute. Ladle the dal into bowls and serve with the flatbread for scooping.
Tip Taste before serving and add a squeeze of lemon or lime if you have one lying around. A little sharpness wakes up a dal.
Per portion
| Energy | 704 kcal |
| Protein | 36 g |
| Carbohydrate | 104 g |
| of which sugars | 16 g |
| Fat | 12 g |
| of which saturates | 2 g |
| Fibre | 17 g |
| Salt | 0.92 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- red lentils200 g
- onion1
- garlic3 cloves
- ginger20 g
- chopped tomatoes1 tin
- spinach100 g
- flatbread2
- turmeric2 tsp
- cumin2 tsp
- olive oil1 tbsp
