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Lentil and Vegetable Dhal
A comforting Australian-Indian red lentil dhal with spinach and coconut milk. Cooking the spices for a full minute in the oil before the lentils go in blooms their flavour fully, rather than leaving them tasting raw and dusty in the final dish.
Total time
40 min
Prep
10 min
Cook
30 min
Difficulty
easy
Cuisine
Australian
vegetarianvegan
Ingredients
400gred lentils, rinsed
1 tincoconut milk
1.5Lvegetable stock
1large onion, diced
4 clovesgarlic, minced
2 tspfresh ginger, grated
2 tspcumin
2 tspcoriander
1 tspturmeric
1/2 tspchilli flakes
200gspinach
2 tbspvegetable oil
juice of 1lime
coriander and flatbreadto serve
Instructions
1
Fry onion, garlic and ginger in oil 5 minutes.
2
Add all spices. Cook 1 minute.
3
Add lentils, coconut milk and stock. Simmer 25 minutes.
4
Stir in spinach and lime juice.
5
Serve with coriander and flatbread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
243
Protein
13g
Fat
9.4g
Carbs
30.8g
Fiber
10.4g
Sodium
1473mg
Reviews
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★★★★★
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