Warm Daal with Spinach

250g red lentils
1 onion
1 garlic clove
20g fresh ginger
4 tbsp rapeseed oil
1 tsp mustard seeds
½ tsp cumin
½ tsp ground coriander
½ tsp garam masala
1 tsp turmeric
500g fresh spinach
400 ml coconut milk
200 ml water
freshly ground sea salt and black pepper
½ lemon, juice
  • 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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