Red lentil and spinach dal with cumin
A thick, fragrant dal with toasted cumin and wilted spinach, ready in half an hour from the cupboard.
- Time35 min
- LevelEasy
- Costabout £0.80 a head
Ingredients
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Method
- 1
Heat the oil in a large pan. Fry the onion for 6 minutes until soft and golden.
6 min - 2
Add the garlic, ginger and cumin seeds. Cook for 1 minute until the kitchen smells toasty.
- 3
Stir in the turmeric, garam masala, lentils and stock. Bring to the boil, then simmer for 20 minutes, stirring now and then, until the lentils break down.
20 min - 4
Stir in the spinach and let it wilt for 2 minutes.
- 5
Add the lemon zest and a squeeze of lemon. Taste and season.
- 6
Scatter with coriander and serve in bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.