Tue Jan 02 2024
Vegan Spinach Lentil Dal
This spinach lentil sauce is the best comfort meal. Not only is it wholesome and nutritious, but it is also bursting with flavour.
SERVINGS:
COOKING TIME:
Ingredients
Spinach Sauce
- 3 tbsp coconut oil
- 1 yellow onion, roughly chopped
- 5 garlic cloves, roughly chopped
- 2 tbsp ginger, grated
- 1 green chili, finely chopped
- 0.5 tsp fennel seeds
- 1 tbsp mustard seeds
- 2 tsp cumin seeds
- 2 tbsp garam masala
- 400 g spinach
- 20 fresh mint leaves
- 2 tbsp water
- 0.75 cup water
- 0.5 cup plant-based neutral yoghurt
- 1 cup beluga lentils
- salt to taste
Other
- 1 cup rice
Instructions
- Cook the rice according to package instructions.
- Cook the beluga lentils according to package instructions.
- Meanwhile, make the spinach sauce by heating a deep skillet with coconut oil to medium heat. When the coconut oil has melted add onion and let cook until transparent, about 5 minutes. Add garlic, ginger and chili and cook until golden, about 5 minutes. Add the fennel seeds, mustard seeds, cumin seeds and garam masala and stir for another 2 minutes, careful not to burn. Lower heat to low before adding spinach, mint and 2 tbsp water. Cover the skillet, letting the spinach wilt, about 2-3 minutes.
- Transfer the wilted spinach mixture to a blender and add 0,75 cup water, and mix until smooth. Pour it back into the deep skillet and set on low heat.
- Add plant yoghurt and lentils, stirring to combine. Season with salt to taste. Serve with rice.