A warming dal with red lentils, tomatoes, coconut milk and fresh spinach – quick to cook, filling and ideal for batch cooking.
Prep10 min
Total40 min
Servings4
Protein per servingapprox. 25 g
Ingredients
serves 4
1 tbsp cold-pressed rapeseed oil
1 onion
2 garlic cloves
1 piece of ginger (approx. 2 cm)
2 tsp curry powder
1 tsp turmeric
1 tsp ground cumin
250 g red lentils
1 tin chopped tomatoes (400 g)
200 ml coconut milk
600 ml vegetable stock
150 g baby spinach
Juice of half a lemon
240 g spelt, e.g. pearled spelt, to serve
Salt
Method
Cook the spelt in salted water according to the packet instructions. Depending on the type, this takes 20 to 45 minutes.
Finely dice the onion, garlic and ginger. Heat the oil in a pot and sweat the onion for 4 minutes until translucent. Add the garlic and ginger and cook for 1 minute.
Add the curry powder, turmeric and cumin and toast for 30 seconds, stirring.
Rinse the lentils in a sieve. Add them to the pot with the tomatoes, coconut milk and stock and simmer uncovered for 15 to 20 minutes until the lentils break down and the dal is creamy. Stir occasionally.
Stir in the spinach and let it wilt. Season with lemon juice and salt and serve with the spelt.
The protein figure is a rough estimate based on average values for the ingredients. To find out how much protein you need per day, use theProtein calculator.
Tips
Lemon juice and tomatoes provide vitamin C, which improves the absorption of iron from lentils and spinach.
The dal tastes even better the next day and freezes well.
