Red Lentil Dahl with Tomatoes and Spinach
Ingredients
- 150g red lentils
- 2 tbsp olive oil
- 2 handfuls baby spinach leaves
- A few mint and coriander sprigs and leaves
- Salt and pepper
- 1 onion
- 2 garlic cloves
- 400g crushed tomatoes
Garnish
- 4 cooked popadoms (optional)
Preparation
Cook lentils according to packet instructions, drain and set aside.
Heat oil in a frying pan, add onion and garlic, and sauté for two minutes.
Wash baby spinach and add it to the onion and garlic mixture.
Add the cooked lentils, mint, and coriander leaves to the wilted spinach.
Add crushed tomatoes, season to taste, and cook for an additional 10-15 minutes.
Serve hot with cardamom flatbread.
