"Plant based cooking made easy!"
Lentil Dahl
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 1/2 cups dry red lentils
- 1 cup peeled and finely chopped red onion
- 3 cloves peeled and minced garlic
- 1 1/2 tablespoon grated fine ginger
- 1 1/2 teaspoon cumin
- 1 1/2 tablespoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon chili flakes
- 2 1/2 cups organic vegetable broth
- 1 cup coconut milk
- 1/2 cup finely chopped coriander
- 1 1/2 tablespoon juiced lime
- 1 1/2 cups ouinoa
- 2 cups baby spinach
Method
Step 1
Cook the quinoa as per package directions. Set aside.
Step 2
Heat a large pot over medium heat. Add the onion, water, garlic and ginger to the pot and cook until the onion softens and the water evaporates, about 6 minutes.
Step 3
Stir in the curry powder, cumin, salt and red pepper flakes and cook for another minute until fragrant and then stir in the lentils.
Step 4
Add the vegetable broth and coconut milk, stir to combine. Bring the lentils to a gentle boil then reduce heat to medium-low. Let it simmer for approximately 25 minutes or until the lentils are tender.
Step 5
Finally add the spinach in gradually and stir in until all the spinach is wilted.
Step 6
Remove the pot from the heat and add in the coriander and lime juice.