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

   Weigh and prepare all ingredients for Red Lentil Dal with Spinach: 320 g Red Lentils, dry, 250 g Spinach, 300 g Tomato, 160 g Onion, 240 g Light Coconut Milk, 700 g Vegetable Stock, 12 g Curry Powder, 5 g Ground Cumin, 10 g Olive Oil. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water.

2. 02

   Heat a wide pan over medium-high heat. Add the listed oil if included and cook Red Lentils, dry in a single layer until it takes on colour.

3. 03

   Add the remaining ingredients in their appropriate cooking order and toss for about 30 minutes. The ingredients should be tender but not falling apart.

4. 04

   For minced meat, confirm that the centre reaches at least 71°C; no raw or pink area should remain.

5. 05

   Divide Red Lentil Dal with Spinach into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.