zoom Warming turmeric dhal with spinach
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Warming turmeric dhal with spinach

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Warming turmeric dhal with spinach

    • Vegetarian
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes

    Serves: 6

    Ingredients

    300g red split lentils
    1 tbsp vegetable oil
    1 onion, halved and sliced
    2 cloves garlic, chopped
    15g peeled fresh root ginger, finely chopped
    1 tsp ground turmeric
    ½ tbsp Cooks’ Ingredients Garam Masala
    400ml can reduced fat coconut milk
    1 lime, juice
    235g pack ready-washed spinach 

    Method

    1. Rinse the lentils in several changes of cold water. Drain. Heat the oil in a large saucepan over a medium heat and fry the onion, garlic and ginger for 8-10 minutes, stirring regularly, until golden. Scoop out one-third of the onion mixture and set aside.

    2. Stir the spices into the pan, then add the drained lentils, coconut milk and 750ml water. Season. Bring to the boil, then turn down to a simmer, stirring occasionally, for 25 minutes until the lentils have softened completely.

    3. Stir in the lime juice and spinach, and cook for a final 3-4 minutes. Spoon over the reserved onions to serve.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary