Red lentil dahl with spinach
You need
- 1 onion
- 2 cloves garlic
- 1 thumb-sized piece of ginger
- 1 tablespoon medium curry powder
- ¾ mug red lentils (about 150 g)
- 1 tin chopped tomatoes (400 g)
- 100 g spinach (half a 200 g bag)
- ½ mug rice
Method
- Chop the onion. Fry it in 1 tablespoon of oil over a medium heat for 5 minutes, until soft. Add the chopped garlic, grated ginger and curry powder and stir for 1 minute.
- Add the lentils, the tomatoes and 2 mugs of water. Bring to the boil, then turn down to a simmer (small bubbles just breaking the surface) for 20 minutes, stirring now and then, until thick and soft.
- Meanwhile put the rice in a small pot with twice as much water. Lid on, lowest heat, 12 minutes. Then heat off, lid still on, 5 minutes.
- Stir the spinach into the dahl for 1 minute until it wilts. Add a quarter teaspoon of salt and taste.
- Serve half with the rice. Cool the rest and put it in the fridge.
Remember this: Three quarters of a mug of lentils, 1 tin of tomatoes, 2 mugs of water, 20 minutes.
Lunch tomorrow
Reheated until steaming, with 2 slices of wholemeal toast or a pitta.
Other swaps
Spinach for frozen spinach or kale.
Contains
None of the 14 major allergens as written. Curry powders can contain mustard or celery. Always check the labels on what you buy.
Nutrition per portion
| Energy | Protein | Fibre | Saturated fat | Salt |
|---|---|---|---|---|
| 719 kcal | 32 g | 19 g | 0.8 g | 0.9 g |
Not cooked yet. After three cooks it counts as learned and the method steps back.