Lentils and Spinach Dhal

I would like to share with you a new nutritious recipe I cooked today. It only took me 30min to make, all cooked by 8am – thanks to my one year old for waking me up before 6am! It comes from The Sunday Times food magazine (March 2017).

Spinach is packed with nutrients. It contains calcium, potassium, magnesium, iron, vitamin C, B6, vitamin A and folate.

Lentils are excellent source of protein and fiber. They also contain iron, and vitamins Bs such as B6 and B9 (folate).

To aid absorption of iron from plant sources have it with foods containing vitamin C.

Ingredients:

200g red lentils

1 tin of good quality coconut milk (I recommend Amaizin Organic, best one I found!)

½ tsp turmeric

2 tomatoes

2 onions

4 cloves of garlic

2 green chillies

1 tbsp coconut oil

1 tsp cumin seeds

½ tsp mustard seeds

200g frozen chopped or leaf spinach

Method:

Rinse lentils, transfer to a saucepan and add coconut milk, then fill the tin with water and add to the pan. Add turmeric, a pinch of salt and bring to the boil. Add chopped tomatoes and reduce the heat to a simmer and cook for 15 minutes.

Place a frying pan on a medium heat, add coconut oil. Add cumin and mustard seeds and fry for 30 seconds. Add chillies (halve them lengthwise), chopped garlic and onions. Sauté for 10 minutes until softened.

Once lentils are ready add the spinach and cook for further 10 minutes. Finish by stirring the onions into the lentils and season to taste. If the dhal is too thick add a splash more water (it makes a nice soup too).