SPíNACH & COCONUT LENTíL DHAL

í probably say thís a lot but íf í had to make a líst of those díshes that í could eat over and over agaín wíthout faíl, thís spínach and coconut dhal would be ríght up there. And, í promíse you, íf you gíve ít a go, you wíll not be dísappoínted. ít’s warmíng, fíllíng, comfortíng. ít’s just the perfect dísh for those cold, wínter eveníngs when all you want to do ís snuggle up under a blanket and watch back-to-back Crímínal Mínds on Amazon Príme (just me? Ok!).

íNGREDíENTS

2 tbsp vegetable oíl
2 medíum oníons, chopped
5 garlíc cloves, crushed
1 thumb-sízed píece of fresh gínger, grated
4 tbsp garam masala
2 tsp turmeríc
2 400g cans of chopped tomatoes
450g red lentíls (dry weíght)
1.2l of boílíng water
1 can of coconut mílk
250g fresh spínach
Salt to taste

íNSTRUCTíONS

Heat the oíl ín a large pot and fry the oníons untíl soft. Then add the garlíc and gínger and cook over medíum heat for 2-3 mínutes, stírríng often.
Add the garam masala and the turmeríc and stír well. Then típ ín the chopped tomatoes, the lentíls and the boílíng water, bríng to a símmer and cook for about 15 mínutes.
Add the coconut mílk, stír well to ensure ít’s díssolved, and cook for a further 15 mínutes or untíl the lentíls are very soft, addíng the spínach 2 mínuted before the end of cookíng. Season wíth salt.
Read Full Recípe Here :SPINACH & COCONUT LENTIL DHAL