Food MonthDinner Dash

Jess Redden’s lentil, spinach and coconut dal recipe

Jess Redden's lentil, spinach, coconut Dal

Jess Redden
Wed Nov 15 2023 - 04:00
Serves: 6
Course: Dinner, lunch
Ingredients
  • 20g coconut oil
  • 1 onion, finely chopped
  • 25g fresh root ginger, peeled and thinly sliced
  • 3 garlic cloves, finely chopped
  • 2 tsp turmeric
  • 2 tsp cumin
  • 1 tsp chilli powder
  • 200g split lentils, soaked for 30 minutes
  • 400g tinned chopped tomatoes
  • 400g tinned coconut milk
  • 70g raisins
  • 100g fresh spinach leaves
  • Salt and pepper
  1. Heat the coconut oil in a large pan over medium heat, add the onions and sauté for seven minutes. Add the ginger and garlic and sauté for a further three minutes.
  2. Add the spices, lentils, tomatoes, coconut milk and raisins and simmer over a medium heat for 20 minutes.
  3. Add the spinach and cook for a further five minutes.
  4. Season with salt and pepper and serve with vegan coconut yoghurt, poppadoms or naan bread.

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