Dinner
Red lentil dal with spinach
Mild, golden and very cheap.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Protein, fibre, iron, folate, vitamin K, B vitamins
LeafUp › Plates › Red lentil dal with spinach
You need (serves 2)
- A cup of red lentils (about 190 g)
- An onion, two garlic cloves and a piece of ginger
- A teaspoon each of turmeric and cumin
- A tin of chopped tomatoes (400 g)
- Two handfuls of spinach (about 60 g)
- A spoon of rapeseed oil (1 tbsp)
- Brown rice to serve (150 g uncooked)
How to make it
- Rinse the lentils and simmer them with the turmeric in about three times their volume of water for 15 to 20 minutes.
- Meanwhile soften the onion, garlic, ginger and cumin in the oil, then add the tomatoes.
- Stir everything together with the spinach and serve with brown rice.
Allergens No common allergens in these ingredients. Always check product labels, as brands vary.
Good to know
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
Taking a blood thinner such as warfarin? Greens are rich in vitamin K. Keep the amount you eat steady rather than suddenly eating much more, and ask your doctor.
With coeliac disease, choose gluten-free wholegrains such as brown rice, buckwheat, millet, quinoa or oats labelled gluten-free.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
