Dhal with Spinach & Tomato (Frozen)
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.
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 dahl for dinner, pet."
Suitable for a low sodium version. Gluten free.
Ingredients: Tomatoes, red lentils, coconut milk, spinach, spring onions, ginger, fresh coriander, olive oil, ginger, lemon juice, cumin, salt, turmeric, ground coriander, nigella seeds, fenugreek, mustard powder, curry leaves, chilli.
Low sodium version does not contain salt