Lentil Dhal Masala With Tomato And Spinach
Chef:
Knorr
Prep:
10 mins
Cook:
30 mins
Nourishing spinach is added to this Lentil Dhal Masala to create a comforting and warming meal for all, with a slight kick.
1 Knorr Zero Salt Vegetable Stock Cubes
325 g red lentils
800 g tomatoes cubed
400 g spinach washed and roughly chopped
1 onion finely chopped
1 chilli finely chopped (optional)
3 garlic mashed
1 tbsp ginger grated
1 L water
2 tsp garam masala
1 tsp turmeric
Serve With
4 naan bread
125 ml Greek yoghurt (or plant-based alternative to make this dish vegan friendly)
Wash the lentils, strain, add to a pot and pour in the water with the Knorr Zero Salt Veggie Stock Cube. Bring to the boil, turn down the heat to a simmer and gently boil the lentils until cooked for about 15-20 minutes, set aside.
Drizzle the oil in another pot on a medium heat, gently fry the cumin seeds, for around a minute, so it releases its flavours. Add the onion, garlic, ginger and chilli (if using) then fry for a couple of minutes or until the onion becomes translucent.
Add the garam masala, turmeric, tomatoes and the cooked lentils to the pot and let it gently simmer for about 10 minutes. Stir through the spinach until it starts to wilt and season to taste.
Serve with naan bread and a dollop of Greek yoghurt (or plant-based alternative).
Serves
4
Preparation Time
10 minutes
Cooking Time
30 minutes
Main ingredients
Lentils
Special Info
Vegetarian
Level of Difficulty
Easy
