Red lentil dal with lemon and tomato
A thick, soothing dal with a squeeze of lemon, filling enough to be dinner on its own.
- 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 5 minutes.
5 min - 2
Add the garlic, ginger, cumin, turmeric and chilli. Stir for 1 minute.
- 3
Rinse the lentils and add them with the tomatoes and water.
- 4
Simmer for 20 minutes, stirring now and then, until the lentils have collapsed into a thick soup.
20 min - 5
Stir in the spinach until it wilts, then the lemon juice.
- 6
Top with coriander and serve.
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.