Dhal with Spinach & Tomato


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I would not call us a lentil family. I love them. But that's more or less where the romance starts and finishes. Others love them less.

However, I found this recipe and decided to cook it. Everyone ate it with gusto. I cooked it again. They demolished it again.

And so now I'm cooking it for you. Red lentils, loaded with spices (easy on the chilli), tomatoes and spinach (now there's a shock), cooked with coconut milk until the lentils collapse into the delicious sauce. It's vegetarian and vegan.

Delivered to your home frozen, you can stock your freezer or immediately reheat gently, cook some rice, pappadams or naan bread,  and dinner is on the table. Your only difficulty then will be coping with the jokes about, "We're having dhal for dinner, pet."


Heating instructions

Defrost overnight in fridge, or on microwave defrost function. Reheat gently. Serve with steamed rice, or as part of a curry banquet.


Tomatoes, red lentils, coconut milk, spinach, spring onions, ginger, fresh coriander, olive oil, lemon juice, cumin, salt, turmeric, ground coriander, fenugreek, mustard powder, curry leaves, chilli.

May contain traces of gluten and other allergens.

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When we cook for you we cook for a family living with disability