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About this recipe:
This is my own adaptation of an Indian recipe, Palak Dhal. It is simple, but surprisingly tasty. Serve this for a healthy vegan dinner with rice and pickles.
1 tablespoon olive oil
2 onions, halved and sliced into rings
3 cloves garlic, crushed
90g (1/2 cup) lentils
500ml (2 cups) water
1 bunch (280g) spinach, washed and roughly chopped
1 teaspoon salt
1 teaspoon ground cumin
freshly ground black pepper to taste
- Heat oil in a heavy saucepan over medium heat. Fry onion for 10 minutes or so, until they begin to turn golden. Add garlic and fry further 1-2 minutes.
- Add lentils and water to the saucepan. Bring mixture to the boil. Cover and simmer for about 20 minutes until lentils are soft (this may take less time, depending on your water and the lentils).
- Add spinach, salt and cumin to the cooked lentils. Cover and simmer until heated through, about 10 minutes. Grind in plenty of pepper to taste.
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