Spinach and coconut red lentil dhal with mustard seeds
Creamy red lentils with spinach and coconut milk, finished with sizzling mustard seeds and garlic. Cheap, quick and cosy.
- Time35 min
- LevelEasy
- Costabout £0.80 a head
Ingredients
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Method
- 1
Heat half the oil in a pan and cook the onion for 6 minutes until soft. Add the ginger, turmeric and cumin and stir for 1 minute.
6 min - 2
Rinse the lentils, then add them with the water. Bring to the boil and simmer for 18 minutes, stirring often, until soft and thick.
18 min - 3
Stir in the coconut milk and spinach and cook for 2 minutes until the spinach wilts.
2 min - 4
Cook the rice in boiling water for 10 minutes and drain.
10 min - 5
In a small pan heat the rest of the oil. Add the garlic, mustard seeds and chilli and cook for 1 minute until the seeds pop and the garlic is golden.
1 min - 6
Stir the lemon juice into the dhal, pour the sizzling topping over and serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.