RED LENTIL, CARROT & SPINACH DAL

 

A comforting, gently spiced lentil dish that is easy to make in one saucepan.

Serves 2 | About 30 minutes

INGREDIENTS:

• 2 teaspoons Just Ghee Organic Ghee
• 150g dried red lentils, rinsed
• 1 carrot, grated
• 1 tomato, chopped
• 100g spinach
• ½ teaspoon cumin seeds
• ½ teaspoon grated fresh ginger
• ¼ teaspoon turmeric
• 600ml water, plus extra if needed
• A squeeze of lemon
• Salt, to taste

METHOD:

1. Melt the ghee in a saucepan over medium heat. Add the cumin seeds and let them gently sizzle for about 20 seconds.

2. Add the ginger, carrot, tomato and turmeric. Stir and cook for 2 minutes.

3. Add the lentils and water. Bring to a gentle simmer.

4. Cook partly covered for 18–22 minutes, stirring occasionally, until the lentils are soft. Add extra water if the dal becomes too thick.

5. Stir in the spinach and cook for 2 minutes.

6. Finish with lemon juice and salt.

Enjoy as a thick, warming soup or serve with basmati rice.

Lentils provide both fibre and plant protein, with extra vegetables in every spoonful.