Delicious! I used about half the amount of yogurt and it was still lovely. Ate with Cauliflower rice. It worked out at about 320 calories. Thanks for the recipe!
Jack Monroe’s AMAZING lentil and spinach daal – my absolute favourite!
https://cookingonabootstrap.com/2013/10/03/lentil-and-spinach-daal-66p/
Ingredients
• 1 onion
• 1 red chilli or pinch of dried flakes
• 1 tbsp oil
• 2 tsp cumin or turmeric, or a tsp each if you have them
• 100g red split lentils
• 1 chicken stock cube (I used vegetable)
• 200ml water
• 200ml natural yoghurt
• 130g spinach
• 1 tbsp lemon juice
Method
First, peel and finely slice the onion, and finely chop the chilli, and add to a large frying pan or sauté pan with the spices and crumbled stock cube. Cook on a gentle heat for 10 minutes, until the onions have softened.
Thoroughly rinse the lentils and add to the pan, turn the heat up to medium, and stir through. Toast for a few minutes, before adding half the water (100ml). Stir in quickly – it will absorb quite fast.
Chop the spinach and add to the pan (if using frozen spinach just put it straight in, breaking it up with a wooden spoon as it starts to cook). Add the remaining water and stir through, until the spinach is wilted and the lentils are swollen.
Stir the yoghurt in and serve with fresh herbs – coriander or parsley or mint work well if you have them to hand – and a shake of lemon juice.
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