Red Lentil and spinach dahl and coconut rice


Red lentil dahl

1 cup red lentils

1 tablespoon olive oil

1 finely chopped onion

1 clove garlic crushed

1 knob fresh ginger grated

1 teaspoon ground coriander

1 teaspoon garam masala

1 teaspoon ground cumin

1 teaspoon turmeric

1 litre vegetable stock (may need more as the dahl cooks)

I bag fresh spinach

(I added a chopped carrot that needed using also).

fresh lemon juice

fresh chopped coriander

sautee the onion, garlic and ginger in olive oil. When soft, add spices and stir, add lentils and vegetable stock and simmer until mushy. Add entire bag of spinach and heat through until spinach is wilted. This is best made in the morning or the day before so the flavours can meld. Before serving, squeeze juice of one lemon over.


Coconut rice

two cups cooked rice

1/2 finely chopped onion

1 teaspoon madras curry powder

1/2 tin of chickpeas

1/3 tin light coconut milk

saute onion in olive oil. Add curry powder, cooked rice, chickpeas and stir until warm. Add light coconut  milk and heat gently. Serve!


We ate this with yoghurt, mango chutney and poppadums. It was delicious!



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