Easy Vegan Red Lentil and Spinach Dhal

Easy Vegan Red Lentil and Spinach Dhal

 

By Namit Kathoria

 

Preparation time: 20 min

Cooking time: 20-30 min

Serves 4 to 6 people.

 

Ingredients:

1 ½ -2 tablespoons olive oil

200g fresh or frozen spinach defrosted

1 large or 2 small white onions sliced

4 large garlic cloves grated

½ inch fresh ginger grated

¼ inch turmeric grated/ ¼ teaspoon turmeric powder

2 teaspoons garam masala

¼ teaspoon Himalayan rock salt

¼ teaspoon ground black pepper

⅛ – ¼ teaspoon chili powder/cayenne pepper (optional)

½ teaspoon hot paprika

1-2 chilis chopped and deseeded if wanted to decrease heat (optional)

½ teaspoon coriander powder

⅛ teaspoon cinnamon powder

1 ½ cups dried red lentils

1 jar (500-600g) chopped tomatoes

4 cups vegetable stock

Juice of ½ lemon

 

Garnish with lemon wedges, Greek style soya yoghurt and some fresh chopped coriander

 

Preparation:

1. Heat up some of the oil to a medium to high heat in a large saucepan (or use the sauté function if using an Instant Pot), put in one slice of the onion. Once it starts to sizzle add in the rest of the onion and cook for about 5 minutes until the oniom becomes translucent.
2. Put in a little more of the olive oil, add in the ginger and the garlic and keep mixing for about 30 seconds until the aroma is released.
3. Add in a little more oil with the spices now, the Himalayan rock salt and the black pepper.
4. Now wash and drain the lentils, then add them to the spices and stir through. Then add in the chopped tomatoes and the vegetable stock. Bring to a boil, lower the heat and simmer for 15-20 minutes if you are using a normal pan. If using an Instant Pot, cook for around 5-8 minutes depending on how soft you want the lentils to be. Make sure that the valve is in the seal position before cooking and wait for the natural release to happen after cooking.
5. Once everything is cooked through add in the lemon and the spinach. Stir through until the spinach starts to wilt. Taste in order to see if any more of the spices are needed.
6. Switch off the heat and garnish with some Greek style soya yoghurt,  lemon wedges and some fresh chopped coriander.
7. Serve with brown basmati rice and any Indian wholegrain flat bread e.g. chappati.

Where does your protein come from?

It comes from the lentils which are high in protein.

 

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.