Red Lentil, Spinach & Coconut Dal Recipe

Red Lentil, Spinach & Coconut Dal

Ingredients

2 onions
4 garlic cloves
1 chilli
A thumb of ginger
2 tsp cumin seeds
1 tsp ground coriander
1 tsp turmeric
300g red lentils
400ml tin of coconut milk
400g tin of chopped tomatoes
100g baby leaf spinach
2 limes
A handful of coriander

Prep: 15 mins | Cook: 30 mins

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Method

1. Trim, peel and finely slice the onions. Peel and crush the garlic cloves. Finely slice the chilli, scooping out the seeds and white pith if you prefer less heat. Finely chop the ginger – no need to peel, unless you prefer to.

2. Heat 1 tbsp oil in a large pan over a medium heat. Add the onions and fry, stirring occasionally, for 10 mins till softened.

3. Add the garlic, chilli and ginger. Cook and stir for 1 min till fragrant. Stir in the cumin seeds, ground coriander and turmeric. Cook and stir for a further 1 min.

4. Rinse 300g of the lentils in a sieve till the water runs clear. Add the lentils to the pan. Pour in the coconut milk and chopped tomatoes. Season with a pinch of salt and pepper. Bring the mixture to the boil, then reduce the heat. Cover with a lid and simmer for 20 mins till the lentils are tender. Trickle in a little water to loosen, if needed.

5. Tumble in the baby leaf spinach. Squeeze in the juice from one of the limes. Stir to combine then taste and add more salt and pepper, if you think it needs it.

6. Quarter the remaining lime. Roughly chop the coriander. Divide the dal between 4 warm bowls. Garnish with the chopped coriander and serve with a lime wedge each for squeezing.