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Lunch and dinner

Red lentil dal with coconut and spinach

A creamy Indian lentil stew with coconut, ginger and spinach — cheap, vegetarian and full of flavour.

  • Servings: 2
  • Total: 35 min
  • 566 kcal · 32.4 g protein
Red lentil dal with coconut and spinach

A creamy Indian lentil stew with coconut, ginger and spinach — cheap, vegetarian and full of flavour.

Ingredients

Servings: 2

  • 240 g dried red lentils
  • 150 g light coconut milk (about 6% fat)
  • 200 g crushed tomatoes
  • 100 g yellow onion (1)
  • 10 g fresh ginger
  • 6 g garlic (2 cloves)
  • 60 g fresh spinach
  • 10 g rapeseed oil (2 tsp)
  • 1 tbsp curry powder, ½ lime, salt

Instructions

  1. 1

    Fry onion, garlic, ginger and curry powder in the oil for 3 minutes.

  2. 2

    Add the rinsed lentils, coconut milk, tomatoes and 6 dl water.

  3. 3

    Simmer for 18–20 minutes until the lentils are soft.

  4. 4

    Stir in the spinach and season with salt and lime.

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