Spinach and Lentil Dahl
About the recipe
Spinach and Lentil Dahl
GF | DF | EF | NF | RSF
- Frying Pan
- knife
- cutting board
- Blender
- large Spoon
- pot
- stove
- 1 cup green lentils
- 2 cups frozen spinach
- 1 brown onion
- 3 garlic cloves
- 1 tsp freshly grated ginger
- 2 tsp cumin
- 2 tsp garam masala
- 1/2 tsp fennel seeds
- 1 tsp salt (if appropriate )
- 3/4 cup broth
- 1/2 cup greek yoghurt or coconut yoghurt
- 1 tbsp ghee
- 1 cup rice
- 1.5 cups broth for cooking rice
Soak the lentils for at least 5 hours – covering with 3 cups of water and a tablespoon of apple cider vinegar or lemon juice
Drain and rinse the lentils. Then place them in a large saucepan and cover with 4 cups of water and bring up to a boil. Reduce to low and allow to cook for roughly 15 minutes until soft. Drain the lentils of remaining water and set aside.
Finely dice the onion and garlic and set aside
Preheat a frying pan over a medium – high heat and add in the ghee. Once the pan is hot, add in the onions and garlic and cook until soft
Finely grate the fresh ginger into the pan and stir until fragrant. Add in the cumin, garam masala and fennel seeds – lightly ground with a mortar and pestle. Stir well
Next add in the frozen spinach (I grab this out of the freezer while prepping to allow it to melt a little) and the broth and cook until the spinach is cooked. Try not to overcook the spinach as it will lose its vibrant colour
Blend in a blender until smooth, then pour back into the pan and add the cooked lentils into the sauce. Pour in the yoghurt too and mix well. Keep heating until hot – here you can season with salt if appropriate
Cook the rice in broth using the absorption method (1 cup rice to 1.5 cups liquid) until soft and the liquid absorbed.
Serve the Dahl and rice with a dollop of extra yoghurt
Able to be frozen: yes
Age Appropriate: When on 2 meals a day
Recipe by @janehouston for Boob to Food
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