Description
This Masoor Dal recipe is very easy to make, healthy and super comforting. This is all you need when you get home from a (hard) day at work.
Ingredients
Scale
- 1 tbsp olive oil
- 1 yellow onion, finely diced
- 1 red bell pepper, finely diced
- 5 garlic cloves, minced
- 1 thumb-sized piece of ginger, minced
- 1/2 green chili, finely chopped
- 1/2 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp ground cinnamon
- 1/2 tsp sweet smoked paprika
- 1/2 tsp salt
- 14 oz (400 grams) canned diced tomatoes
- 1/2 cup (100 ml) canned full-fat coconut milk
- 2/3 cup (150 ml) water
- 3/4 cup (150 grams) dried red lentils, rinsed and drained
- 5 cups (100 grams) spinach
- 1/2 lemon, juiced
Instructions
- Place a large pot (we use cast-iron) over low to medium-low heat.
- Add the olive oil. Once hot, add the onion and bell pepper and sauté for 8 minutes. Stir occasionally.
- Add garlic, ginger and chili and sauté for 2 more minutes.
- Add all of the spices, cook for 1 minute while stirring constantly to prevent spices from burning.
- Add the mixture to a blender together with the canned tomatoes. Blend until smooth.
- Pour the mixture back in the pot.
- Add coconut milk, water and lentils and stir well. Cover with a lid and cook for 25 to 30 minutes, or until lentils have broken down in the sauce and are nice and soft.
- Add the lemon juice and spinach. Remove the pot from heat. Cover with a lid and let it sit for 2 minutes.
- Give it one more good stir and serve as is or with rice or (naan) bread.
Notes
Nutritional facts are estimates. If you want to be sure about the nutritional facts, be sure to check your product labels.
Nutrition
- Serving Size: 1 serving
- Calories: 471kcal
- Sugar: 13,7g
- Sodium: 0,7g
- Fat: 15,8g
- Saturated Fat: 9,1g
- Carbohydrates: 50g
- Fiber: 20,2g
- Protein: 21,8g