Delicious and flavourful is so easy to make and cheap as well. Lentils are so good for you, they are filled with fiber, iron and magnesium. Beans are a great substitute for meat as well. Spinach is packed with vitamin C, K and potassium. I’d say this is a win for lunch or dinners!
Yellow Lentil and spinach Dahl
- Prep Time: 30mins
- Cook Time: 40 mins
- Total Time: 1 hour 10 minutes
- Yield: 4 -6 servings 1x
- Method: Easy
- Cuisine: Indian
Ingredients
1 1/2 cups Yellow Lentils
3 cups vegetable or chicken broth
2 tablespoons coconut oil
1 teaspoon cumin, ground
1 teaspoon mustard seeds
1 small onion ,chopped
2 garlic cloves, chopped
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon mild curry powder
1/2 teaspoon red chilli flakes
1 1/2 cups cooked and well drained spinach
1/2 – 3/4 cup coconut milk
salt and pepper to taste
Instructions
-
Rinse lentils and soak for 30 minutes.
-
In a small saucepan over medium heat, melt coconut oil and saute onions and garlic until onion is transparent. Add mustard seeds, cook until they splutter. Add the rest of the spices, lentils and broth. Bring to a boil then turn down and simmer for about 30 or until soft and mushy.
- Add your spinach and coconut milk. Stir and let cook on low for about 10minutes
4. Serve into bowls and top with a sprinkle of coriander. More salt and pepper to your liking.
Notes
You can substitute yellow peas in place on the lentils.
Add a drizzle of sour cream on top is a nice touch.
Adjust the herbs and spices to your liking.
