Tomato & Spinach Daal

Tomato & Spinach Daal

Mr Squirrel has been vegetarian for 21 years now, so I am always looking for new tasty vegetarian recipes to try.

I recently bought Vegetarian by Alice Hart.
This is a beautiful book, with many new recipes to try. However, the first recipe I decided to try was her Tomato & Spinach Daal.
I thought this was a lovely healthy, simple, and quick dish, but found the original recipe a little bland. I have added in some vegetable bouillon, chilli flakes, and fresh coriander to liven it up a bit.

This is definitely a recipe I will come back to time and time again!

The Recipe

Ingredients

  • 250g rinsed red lentils
  • 900ml water
  • 400g tin chopped tomatoes
  • 1/2 tsp ground turmeric
  • 1 tsp cumin seeds
  • 2 garlic cloves, crushed
  • 5cm fresh ginger, grated
  • 2 green chillies, finely chopped
  • pinch of dried chilli flakes
  • 2-3 tsp vegetable bouillon
  • 200g spinach
  • large handful of coriander, chopped
  • juice of 1 lime

Method

Bring the lentils and the water to the boil in a large pan and simmer for 10 minutes.

Add the tinned tomatoes, turmeric, cumin seeds, garlic, ginger, chopped chillies, dried chilli flakes and vegetable bouillon.

Tomato & Spinach Daal 2

Stir, and simmer for 20 minutes, stirring occasionally.

Gradually stir in the spinach, followed by the coriander and lime juice.

photo-2

I serve this with Naan bread and a dollop of natural yoghurt and mango chutney.

Enjoy!

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