Lentil Dal

Name: Lentil Dal
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 250 g Red lentils; 1 Onion; 3 cloves Garlic; 20 g Ginger; 2 tbsp Rapeseed oil; 1 tsp Cumin, ground; 1 tsp Turmeric, ground; 1 tsp Garam masala; 1 can Chopped tomatoes (canned) (400 g); 200 ml Coconut milk; 600 ml Vegetable stock; 150 g Baby spinach; ½ tsp Salt; 250 g Basmati rice; 1 Lime; ½ bunch Coriander

with spinach and coconut milk

35 min (15 min active) · Easy

You'll need: Stovetop · One Pot

Red lentils break down all by themselves into something velvety as they cook – all you have to do is stir and let the kitchen fill with the aroma. It tastes even better on the second day.

Ingredients for 4 servings

4 servings

For the dal
250 gRed lentils
1Onion
3 clovesGarlic
20 gGinger
2 tbspRapeseed oil
1 tspCumin, ground
1 tspTurmeric, ground
1 tspGaram masala
1 canChopped tomatoes (canned), 400 g
200 mlCoconut milk
600 mlVegetable stock
150 gBaby spinach
½ tspSalt
To serve
250 gBasmati rice
1Lime
½ bunchCoriander

Contains: Celery

Method

Step 1: Rinse the lentils in a sieve until the water runs clear. Finely chop the onion, garlic and ginger.
Step 2: Bring the rice to the boil in 450 ml salted water, then cover and let it simmer gently over low heat for 12 minutes.
Timer: 12 min
Step 3: Heat the oil in a large pot and fry the onion for 3 minutes. Add the garlic, ginger, cumin, turmeric and garam masala and toast for 1 minute until fragrant.
Timer: 4 min
Step 4: Add the lentils, tomatoes, coconut milk and stock, bring to the boil and simmer uncovered for 20 minutes. Stir occasionally so nothing sticks.
Timer: 20 min
Step 5: Fold in the spinach and let it wilt for 2 minutes. Season to taste with salt and the juice of half a lime.
Timer: 2 min
Step 6: Serve the dal with the rice, chopped coriander and the remaining lime wedges.

Tips

Briefly toast the spices in oil before adding any liquid – only then do they release their full flavour.
Dal thickens as it stands. Simply add a little water when reheating.

Swaps

Instead of rice: warm naan or flatbread.
No garam masala at home? 1 tsp mild curry powder works too.

Storage

Keeps for 4 days in the fridge and freezes well in portions.

Nutrition per serving

Nutrition per serving
Calories	637 kcal
Protein	25 g
Carbohydrates	91 g
Fat	18 g

Approximate values per serving. Calculated with BLS 4.0.

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Image credits

Image credits:

Cover image: Pelican · CC BY-SA 2.0