Red Lentil Dahl may not sound that appealing but let us covert you to this pulse-tastic dish. Like all of our recipes (well, we try) this is super easy but also super filling and super healthy.
Traditionally, lentil dahl is actually an Indian side dish but we like to eat it on its own with a huge handful of spinach softening into its lusuious orange heat. It really needs nothing else to accompany it but throw on some Chicken or Salmon if you like or serve it with a warmed Naan for extra comfort.
What You Need
A large glug of Coconut or Avocado Oil
1 cup or 200g of red lentils
2 garlic cloves
1/2 chopped white onion
1 tablespoon of curry powder (to taste but remember the taste develops as it cooks)
1 tin of chopped tomatoes
1 Knorr Vegetable Stock Pot with 3 cups (or 750ml) of water
Generous pinch of sea salt
1/2 bag of fresh spinich
A handful of chopped, fresh, Coriander
1/2 – 1 red chilli (seeds removed)
A warm Naan
What You Do
- Heat the chosen oil in a large pan until sizzling.
- Add the chopped onion and stir until softened.
- Throw in the garlic and curry spice and cook for a minute or so, giving it a good stir.
- Stir in the red lentils until all the grains are slightly glistening with the onion spice mix.
- Pour the water, stock and tomatoes in to the pan and bring to a gentle simmer for approx 25 minutes until the lentils are al dente.
- Throw a large handful of spinach and chopped coriander until gently wilted.
- Season and serve.
Even the heartiest meat eaters will be won over by this substantial spicy supper!