Red Lentil Dahl with Spinach

By sarah_carroll

Ingredients

• 1 1/2 c dried red lentils, washed, drained
• 1 T cumin seeds
• 1 T ground turmeric
• 1 t mustard seeds
• 1/2 t chili powder
• 1 T sunflower oil
• 1 onion, thinly sliced
• 3 garlic cloves, finely chopped
• 1 T grated fresh ginger
• 400 g can chopped tomatoes
• 1 t caster sugar
• 100 g baby spinach leaves
• 2 T chopped coriander

Preparation

Step 1

Place the rinsed lentil in a sauscepan and cover with cold water. Bring to a simmer and cook for 5 minutes, then drain.
Meanhwhile, toast the cumin seeds, ground turmeric, mustard seeds and chilli powder in a dry furypan over medium heat, stirring, for 30 seconds or until the mustard seeds start to pop.
Add the oil to the pan of spices, then add the onion, garlic and ginger and cook, stirring for 2-3 minutes until the onion softens slightly.
Add the tomato, sugar and drained lentils, then simmer for 15 minutes, stirring regularly to prevent catching and adding a little water if the dahl becomes too thick, until the lentils are tender.
Stir through the spinach leaves and chopped coriander, then serve with naan bread.