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Soup Kitchen

Lentil & Spinach Daal

Serves 2

Lentil & Spinach Daal: Image

Ingredients

1. 1 onion
2. 1 red Chili 
3. 1 tbsp oil
4. 2 tsp cumin or turmeric or 1 tsp of each if you have them
5. 100g red lentils
6. 1 stock cube
7. 200ml water
8. 200ml natural yoghurt 
9. 130g spinach
10. 1tbsp lemon juice

Lentil & Spinach Daal: Text

Method

1. Heat the oil in a pan. Peel and finely slice the onion and the chilli, and add to the pan with the spices and crumbled stock cube. 
2. Cook on a gentle heat for 10 minutes, until the onions have softened.
3. Thoroughly rinse the lentils and add to the pan. Turn the heat up to medium, and stir. Toast for a few minutes, before adding half the water.
4. Chop the spinach and add to the pan. Add the remaining water and stir through, until the spinach is wilted and the lentils are swollen.
5. Stir the yoghurt in, serve with fresh herbs and a shake of lemon juice, and enjoy!
6. Leftovers can be thinned with a little stock to make a delicious soup, or tossed through pasta.

Lentil & Spinach Daal: Text

Tasty Tip

Add a spoonful of yoghurt to add creaminess

Lentil & Spinach Daal: Text
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