Lentil & spinach dahl

Name: Lentil & spinach dahl
Yield: 2 people
Cuisine: British
Ingredients: 1 onion finely chopped; 2 garlic cloves, chopped; 1 cm fresh ginger, peeled & grated; 1 tsp cumin; 1 tsp turmeric; 1 small chilli, chopped; 1 tsp garam masala; 100 g split red lentils; 200 ml coconut milk; 200 ml vegetable stock; 2 tomatoes, seeded & chopped; 1/2 lime, juiced; fresh coriander, chopped; 80 g spinach; 4 spring onions, sliced

Sarah Jacobs @cook_12419326

Altrincham

Lentil & spinach dahl

Sarah Jacobs @cook_12419326

Saved

Ingredients

2 people

1onion finely chopped
2garlic cloves, chopped
1 cmfresh ginger, peeled & grated
1 tspcumin
1 tspturmeric
1small chilli, chopped
1 tspgaram masala
100 gsplit red lentils
200 mlcoconut milk
200 mlvegetable stock
2tomatoes, seeded & chopped
1/2lime, juiced
fresh coriander, chopped
80 gspinach
4spring onions, sliced

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Steps

1

Gather ingredients
2

Heat the oil & fry the onion for 5 minutes until softened
3

Add the garlic, chilli & ginger. Cook for 2 mins
4

Add all the ground spices & cook for 1 min
5

Add the lentils, coconut milk, tomatoes & stock. Bring to the boil then simmer for 20 mins, stirring occasionally
6

Add the lime juice & 2 tbsp of the coriander. Season to taste & cook for 5 mins
7

Stir in the spinach until wilted
8

Serve with garnish of spring onions and coriander