- 30 min
Allergens: Peanut, Egg, Mustard, Nut, Soy, Gluten, Sulphite, Wheat, Sesame, Dairy
Wash the lentils in cold water until the water runs clear. Chop the onion. Mince the garlic and ginger. Dice the tomato.
Cook the ingredients
In a saucepan, add tomato, ginger, onion, ½ the garlic, lentils and spice mix. Add 1 cup of water (double for 4 ppl.) and bring to a boil. Cook 5 minutes over low heat. Pour in coconut milk and cook 5 minutes more, stirring constantly.
Add the spinach
Add spinach and cook for 1 more minute.
Prepare cucumber sauce
Dice cucumber, put in a small bowl and squeeze in juice from ½ lime (double for 4 ppl.), add in yogurt and remaining garlic. Mix well.
Toast almonds and serve
In a small pan toast the almonds for 5 minutes on medium heat.
Watch carefully so that it doesn't burn! Serve dahl with cucumber sauce. Add almonds and remaining lime juice to dahl. Serve with naan bread.