Red Lentil Dal with Spinach

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Indian

Red Lentil Dal with Spinach

Lentils cooked down until they collapse, finished with a pan of spices bloomed in butter and poured over at the table.

Total: 35 min
Prep: 8 min
Cook: 27 min
Serves: 4

vegetarian
cheap
healthy
meal-prep

Ingredients

For 4 servings

red lentils1½ cup
basmati rice2 cup
baby spinach4 cup
canned diced tomatoes1 can
yellow onion1½ piece
garlic8 clove
fresh ginger4 tsp
ground turmeric2 tsp
ground cumin4 tsp
butter4 tbsp
vegetable bouillon granules4 tsp
lemon1¼ piece
fresh cilantro4 tbsp
salt2 tsp

You'll need

pot · skillet · saucepan

Method

Rinse the lentils until the water runs clear, then put them in a pot with stock, turmeric and the tomatoes.
4 min · prep
Simmer 20 minutes, stirring now and then, until the lentils lose their shape entirely.
20 min · simmer
Cook the rice alongside according to the packet.
15 min · boil
Melt the butter in a small pan and fry the onion until golden at the edges, 6 minutes.
6 min · saute
Add garlic, ginger and cumin to the butter and fry 1 minute until it smells toasted.
1 min · saute
Stir the spinach into the lentils until it wilts, then season hard — dal needs more salt than seems right.
2 min · simmer
Pour the spiced butter over the dal at the table and finish with lemon and cilantro.
1 min · rest

Serving suggestion

Pour the spiced butter over at the table rather than stirring it in — the smell as it hits is half the dish.