Lentil & Spinach Dhal
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Ingredients
- 300 g red lentils
- 400 g tinned chopped tomatoes
- 150 g spinach
- 1 onion
- 3 cloves garlic
- 20 g fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 300 g basmati rice
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 629 kcal
- Protein
- 26.7 g
- Carbohydrate
- 109.2 g
- of which sugars
- 7.2 g
- Fat
- 9.2 g
- of which saturates
- 1 g
- Fibre
- 7.9 g
- Salt
- 0.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soften the chopped onion, garlic and ginger in the oil, then stir in the turmeric and cumin.
- 2
Add the rinsed lentils, tomatoes and 600ml water, and simmer for 20 minutes until the lentils are soft, stirring now and then.
- 3
Stir in the spinach until wilted and season to taste.
- 4
Meanwhile cook the rice and serve alongside the dhal.
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