Red Lentil Dal with Spinach

What you need

Ingredients

Measured for 4 servings.

• 320 gRed Lentils, dry
• 250 gSpinach
• 300 gTomato
• 160 gOnion
• 240 gLight Coconut Milk
• 700 gVegetable Stock
• 12 gCurry Powder
• 5 gGround Cumin
• 10 gOlive Oil

Make it

Method

1. 01

   Rinse the 320 g dry red lentils in a sieve until the water is less cloudy. Dice the 160 g onion and 300 g tomato; wash and drain the 250 g spinach so excess water does not thin the dal.

2. 02

   Warm the measured 10 g olive oil in a medium saucepan. Cook the onion over medium heat until softened, about 5 minutes. Stir in the 12 g curry powder and 5 g ground cumin for 30 seconds, then add the lentils, tomato, 700 g vegetable stock and 240 g light coconut milk. Scrape the pan bottom and bring to a gentle boil.

3. 03

   Lower the heat and simmer uncovered for 20–25 minutes, stirring occasionally and more often near the end so the lentils do not stick. The lentils should break down into a thick spoonable sauce; if it thickens too soon, add a small splash of water. Fold in the spinach for the final 2–3 minutes, until wilted and hot throughout. Divide into four portions.