Warm Dal with Spinach


Warm dal with spinach
Prep Time: 5M
Cooking Time: 20M
Serves: 4

An old favourite, with a twist.

There's more where this came from!


  1. 250g red lentils
  2. 1 onion
  3. 1 garlic clove
  4. 20g ginger
  5. 4 tbsp rapeseed oil
  6. 1 tsp mustard seeds
  7. ½ tsp cumin
  8. ½ tsp ground coriander
  9. ½ tsp garam masala
  10. 1 tsp turmeric
  11. 500g fresh spinach
  12. 400 ml coconut milk
  13. 200 ml water
  14. freshly ground sea salt and black pepper
  15. ½ lemon, juice

An old favourite, with a twist.


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  • Cook the lentils for about 8 minutes, in salted water. Drain.
  • Peel and finely chop the onion and garlic. Peel the ginger and grate finely. Heat a frying pan, then add the oil and sweat the onion until transparent. Add the garlic, ginger and spices and fry for 1 minute, until the mixture develops its fragrance.
  • Wash and pluck the spinach, add to the pan and cook for 2-3 minutes.
  • Add coconut milk and water, and stir well.
  • Add the drained lentils, mix in well and cook for a further 5 minutes.
  • Season to taste with sea salt, freshly ground black pepper and lemon juice.


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