Speedy Tomato & Spinach Dhal
Recipe from Deliciously Ella · original post · full recipe on deliciouslyella.com
This is one of those recipes that proves healthy can also mean quick, creamy and deeply satisfying. We’ve swapped dried lentils for tinned lentils, so that you can get supper on the table in under half an hour – perfect for busy evenings when you want something nourishing and full of flavour.
Serves 2 25 min
vegandairy-freelegumesindian
Ingredients
- olive oil30 ml
- red onion — finely chopped150 g
- fresh ginger — finely chopped10 g
- green chilli — finely chopped1 ea
- canned green lentils — drained400 g
- tomato puree15 g
- coconut cream125 ml
- curry powder3 g
- ground turmeric3 g
- canned chickpeas — drained400 g
- canned cherry tomatoes400 g
- spinach60 g
- lemon — juiced0.5 ea
- fresh coriander — roughly chopped1 handful
Method
- Warm the oil in a saucepan set over medium heat. Set aside about a third of each the chopped onion, ginger and chilli, then add the remainer to the pan. Cook for 8—10 minutes until soft and fragrant.
- Meanwhile, add 2 tablespoons of lentils, the tomato purée, coconut cream, curry powder, turmeric and a pinch of salt to a food processor and blitz until smooth.
- Add the spice paste to the pan and cook for 1—2 minutes, then add the remaining lentils, chickpeas, cherry tomatoes and 200ml of boiling water. Simmer for 10 minutes until slightly reduced and creamy.
- Stir in the spinach until wilted, then add the lemon juice and season to taste. Divide the dhal between bowls and scatter over the reserved onion, ginger and chilli, followed by the coriander and a spoonful of coconut cream.
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- olive oil · 30 ml
- red onion · 150 g
- fresh ginger · 10 g
- green chilli · 1 item
- canned green lentils · 400 g
- tomato puree · 15 g
- coconut cream · 125 ml
- curry powder · 3 g
- ground turmeric · 3 g
- canned chickpeas · 400 g
- canned cherry tomatoes · 400 g
- spinach · 60 g
- lemon · 0.5 items
- fresh coriander · 1 handful