You have all been waiting for this one and its one that I hope you fall in love with! Its SO easy, and as you know if you already try a few of my recipes Im a throw it all in type of girl. The measurements can be amended, always hover over the stove to keep and eye on things and enjoy listening to a podcast while your cooking away!
This is a vegan one hit wonder and one of Gus all time favourite recipes, sadly never has quite made it in his school lunchbox though, it leaks! Enjoy on a cold evening, enjoy as meal prep that will last the whole week, enjoy. as a comfort meal.
My portions are always big so we can enjoy the meal on the day, and have a portion each the day after.
Servings 4.
INGREDIENTS
1 big glug olive oil
1 large white onion, chopped small
1 whole bulb garlic, grated
1 inch size chunk fresh ginger, peeled and grate
SPICES
1 tablespoon garam masala
1 teaspoon ground turmeric
1/4 cayenne pepper powder
1/4 coriander powder
1/2 teaspoon red pepper chili flakes (I use 1/4 as Im a wuss!)
1 1/2 cups dried red lentils
1 tin chopped tomatoes OR 1 bottle Mutti tomato passata
1 tin full fat coconut milk
1 pint vegetable broth
1 teaspoon salt, or to taste
half a lemon, juiced
large handful (or half a bag) baby spinach
RECIPE
In a large saucepan, cook the chopped onion in the olive oil for 5 minutes on a low heat, stirring often allow the onions to sweat. I use a big glug of olive oil so nothing sticks. Then add the grated garlic and ginger and cook for another few minutes, until they release their aroma and it all softens together.
Add all of the spices and red pepper flakes to the pan and mix them into the onion blend. If the mixture is too dry, add a few tablespoons of water.
Next, stir in the whole tin of chopped tomatoes with their juices (or passata), coconut milk, and vegetable broth. Stir this thoroughly and allow to come to a simmer.
Stir in the red lentils, cover with a lid and then double check the heat is low. Let it simmer for about 20-30 minutes, until the lentils are tender. Keep stiring through as the lentils can burn to the bottle of the pan!
Stir in the handful/bag of spinach leaves. Re-cover with the lid and leave for another 10 minutes.
Once the spinach has wilted and you have folded it in, squeeze in the lemon juice. Add salt to taste!
I love to serve this with short grain brown rice or wild rice if I have any. Any of your preferred rice choices will be perfect so enjoy layering your dhal with some beautifully steamed rice!
I hope you enjoy this recipe, I would love to hear from you if you do make it!
Podcast recommendation!
All my love,
V x
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