Red Lentil Dahl with Spinach

(Serves 5-6)

INGREDIENTS

300 g dry red lentils (1 +½ cups approx.) 

1 400g can of chopped/diced tomatoes

1 tsp turmeric

1 tbsp light oil

3 medium shallots sliced or one onions chopped

4 cloves of garlic minced

1 x 3cm piece of ginger peeled then finely grated

1 tsp mustard seeds or 1/4 tsp mustard powder

1 tsp cumin seeds

½ tsp cardamom

1 ½ tsp garam masala

¼ tsp ground cloves

pinch of dried red chilli flakes

1 tsp salt divided

80 g baby spinach (2-3 cups approx)

1 Tbsp lemon juice

A handful of fresh coriander/cilantro

INSTRUCTIONS

Thoroughly rinse the lentils until the water runs clear then add to a large saucepan with 1 litre of water, one teaspoon of turmeric and half a teaspoon of salt. 

Bring to the boil then reduce to a low simmer and cook for 15 minutes. Stirring occasionally and thoroughly at the end of cooking.

While the lentils are cooking, heat a tablespoon of oil in a large sautè pan (all the lentils will be added to this pan later). Add the sliced shallots/onions along with mustard, cumin seeds and cardamom. Cook gently until the onions are soft.

Next, add the garlic, ginger, garam masala, ground cloves, ½ a teaspoon of salt and a pinch of red chilli flakes. Stir well, and cook until the spices release their aroma, about one minute.

Now add the chopped tomatoes, stir well and break down any large pieces with your wooden spoon. Cook over low heat until the lentils are ready.

Once the lentils are cooked, they should have almost collapsed, give them a good stir. Add the lentils to the tomatoes and stir well. Simmer over low heat for 15 minutes, stirring often so the lentils don't stick to the bottom of the pan.

Once the dal is nice and thick stir in the lemon juice. Add the spinach one handful at a time until it is wilted. Top the dal with a handful of fresh coriander leaves.

Serve immediately with basmati rice, naan and lemon wedges.

Squash & Chickpea Soup

I stumbled across and modified this recipe based on what we had in the fridge, and it was great!  (My modifications are in brackets.)

1 Tbsp olive oil

1 medium-sized onion, diced

2 garlic cloves, chopped

1/2 tsp turmeric paste

(1/4 tsp chili powder)

1 x 15oz-450grams can chickpeas, rinsed, drained (and partially mashed gives it a nice texture) 

2 cups (250 grams) squash, cubed (I used 3 cups cooked squash)

(1x 500 ml Butternut Squash soup tetrapak)

1 (150 grams) medium-sized potato, cubed (optional)

(up to) 3 cups vegetable broth

1/2 tsp dried rosemary

½ tsp salt, or according to your taste

1/4 tsp freshly ground black pepper

(1-2 cups chopped fresh spinach)

In a large pot heat gently 1 Tbsp of olive oil, then add diced onion cook for about 5 minutes or until the onion starts to soften.

Add turmeric, chili and garlic and stir for about 1 minute.

Except for the spinach, add the rest of the ingredients, a pinch of salt and bring to the boil.

Reduce the heat, cover the pot and let it simmer for about 10-20 minutes, stirring occasionally.

When the butternut squash is soft, add the chopped spinach and cook for 3 minutes. Adjust the spicing if required.  Serve with bread or rolls of your choice.  So good!