Spinach Lentil Dahl

with Cucumber-Lime Yogurt Sauce

  • 30 min
600 calories and less
Peanut
Egg
Mustard
Nut
Soy
Gluten
Sulphite
Wheat
High in fiber
Vegetarian
Sesame
Dairy product
Rich in plant-based proteins, lentils are often found in vegetarian cuisine. This spinach lentil dahl is easy and quick to prepare and will please everyone!
Spinach Lentil Dahl

Ingredients

1/2 cup(s)
Red Lentils
1/2
Yellow Onion(s)
1
Garlic Clove(s)
8 g
Ginger
1
Tomato(es)
1/2 tsp
Ground Cinnamon (Pre-mixed)
1/2 tsp
Turmeric (Pre-mixed)
1/2 tsp
Cumin (Pre-mixed)
165 ml
Coconut Milk
30 g
Baby Spinach
1
Mini Cucumber(s)
1/2
Lime(s)
4 tbsp
Yogurt
2 tbsp
Almonds
2
Naan Bread
Nutritional facts
Per serving
Amount / Serving
Calories
622 kcal
Total fat
19 g
Saturated Fat
6 g
Sodium
671 mg
Total Carbohydrate
92 g
Fiber
14 g
Sugar
12 g
Proteins
26 g

Instructions

Prepare ingredients
1

Prepare ingredients

Wash the lentils in cold water until the water runs clear. Chop the onion. Mince the garlic and ginger. Dice the tomato.

Add coconut milk
2

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 spinach
3

Add the spinach

Add spinach and cook for 1 more minute.

Make cucumber sauce
4

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.

Add lime juice
5

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.