98kcal
1g
15g
1g
0g
7g
18g
27mg
- 2 cloves finely grated Garlic
- 2.5cm / 1in peeled and finely grated Ginger
- 2 tsp Smoked paprika
- 1 tsp Ground turmeric
- 1 tsp Ground coriander
- 2 tsp Mild garam masala
- 0.5 tsp Ground cumin
- 2 x 380g packets / 2 x 13.4oz packets Cooked lentils
- 130g / 4.6oz Frozen chopped spinach
- to taste freshly ground Black pepper
- 1 tbsp Garlic-infused olive oil
- 1 coarsely grated Onion
- 1 tbsp Tomato purée
1. Heat 1 tbsp garlic-infused olive oil in a saucepan, add 1 coarsely grated onion and sauté for about 2–3 minutes until translucent.
2. Add 1 tbsp tomato purée, 2 finely grated garlic cloves, and 2.5cm / 1in peeled and finely grated ginger.
3. Stir in 2 tsp smoked paprika, 1 tsp ground turmeric, 1 tsp ground coriander, 2 tsp mild garam masala, and 0.5 tsp ground cumin. Cook for a minute, stirring often.
4. Add 2 x 380g / 2 x 13.4oz packets of cooked lentils, including water, and 130g / 4.6oz frozen chopped spinach. Bring to a boil.
5. Simmer for 10 minutes, stirring 2–3 times.
6. Serve with freshly ground black pepper to taste.
75% of RDI
85% of RDI
15% of RDI
0% of RDI
0% of RDI
85% of RDI
66% of RDI
Using ready-cooked lentils makes this recipe quick and easy. Optional: Serve with boiled eggs, coriander, and sesame seeds. This dahl will keep in the fridge for 2 days or the freezer for up to 4 months.
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