Spinach and Lentil Dahl

Essential

• Scales
• Tablespoon
• Teaspoon
• Sharp knife
• Tin opener
• Large Saucepan
• Large wooden spoon (for stirring)

Optional

• Garlic Press
• Zester

• 200g red lentils
• 1 tbsp olive oil
• 1 medium onion
• 3 cloves garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp red chilli powder (adjust to taste)

• 1 vegetable stock cube
• 1 tin (400g) chopped tomatoes
• 150g fresh spinach leaves
• Juice and zest of ½ lemon
• Salt and black pepper
• Water, as needed
• Naan bread to serve.

• Finely chop the onion
• Crush the garlic

• Open the tomato tin
• Measure out the spices, lentils and spinach leaves.

1. Rinse the lentils thoroughly, then place them in a saucepan with about 700 ml of water. Bring to a boil, reduce the heat, and simmer for 15 minutes until soft. Set aside. If you use a different type of lentil check the packet for the cooking time.
2. Heat the olive oil in a large pan over medium heat. Add the onion and cook until golden and soft. Stir in the garlic and cook for another minute.
3. Add the cumin, coriander, turmeric, chilli powder and bouillon, stir in and cook for 1–2 minutes.
4. Pour in the chopped tomatoes, then add the cooked lentils along with some of their cooking water.
5. Stir well and simmer for 5–10 minutes to thicken slightly.

1. Add the spinach leaves and cook until wilted.
2. If the dahl becomes too thick, add a splash of water.
3. Add salt and pepper to taste, then stir in the lemon juice and zest.
4. Serve hot with naan bread.