Red Lentil Dal with Spinach

⏱ 35 min · 🍽 4 Servings · 🧂 12 Ingredients

Ingredients

  • 250 g red lentils
  • 1 piece onion
  • 3 cloves garlic
  • 20 g ginger
  • 5 g turmeric
  • 5 g ground cumin
  • 5 g mustard seeds
  • 200 ml coconut milk
  • 100 g leaf spinach
  • 1 piece lime
  • 20 ml vegetable oil
  • 0.5 bunch coriander

Instructions

  1. Rinse the red lentils thoroughly. Finely chop the onion, garlic and ginger and sweat them in the hot oil until translucent. Toast the turmeric and cumin briefly alongside.
  2. Add the lentils, pour in 600 millilitres of water and simmer uncovered for about 20 minutes, until they collapse into a creamy mass. Top up with water if needed.
  3. Stir in the coconut milk and spinach and let the leaves wilt. Season with lime juice and salt.
  4. For the tadka, pop the mustard seeds in a little oil and pour them over the dal. Serve scattered with fresh coriander.
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Red Lentil Dal with Spinach
📖 Culinse
vegancurrymeal-prepindian

Red Lentil Dal with Spinach

A creamy Indian dal of red lentils with turmeric, ginger and a fragrant mustard-seed tadka. Kept low on tomato, so it stays mild and velvety from the coconut milk..

⏱

Cook time

35 min

🍽

Servings

4

🧂

Ingredients

12

View Original ↗

Nutrition

per serving

366 kcal

Calories

16 g

Protein

14 g

Fat

44 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.75 · ~€0.95/serving
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Instructions

  1. 1

    Rinse the red lentils thoroughly. Finely chop the onion, garlic and ginger and sweat them in the hot oil until translucent. Toast the turmeric and cumin briefly alongside.

  2. 2

    Add the lentils, pour in 600 millilitres of water and simmer uncovered for about 20 minutes, until they collapse into a creamy mass. Top up with water if needed.

  3. 3

    Stir in the coconut milk and spinach and let the leaves wilt. Season with lime juice and salt.

  4. 4

    For the tadka, pop the mustard seeds in a little oil and pour them over the dal. Serve scattered with fresh coriander.

Red Lentil Dal with Spinach Recipe | Culinse