Green lentil, chickpea and spinach dahl

by Debbie Gallacher

Ingredients

  • 300g green lentils, rinsed and drained
  • 400g tin of chickpeas or prepared dried chickpeas
  • 400g tin of chopped tomatoes
  • Vegetable stock, around 400ml
  • 1 onion, finely diced
  • 1 clove garlic, minced
  • 1 thumb sized piece of ginger, grated
  • 1 tbsp medium curry powder
  • 1 bag of spinach washed and shredded
  • Salt and pepper to taste

 

Method

  • Step 1

Heat the oil in a large saucepan over medium heat. Add the onion, then add the garlic and ginger and cook, stirring, for 5 minutes or until onion softens. Add the curry powder and cook, stirring, for 1-2 minutes or until aromatic.

  • Step 2

Add the tomatoes, lentils, stock and chickpeas and stir to combine.  Add the spinach one handful at a time until wilted.

Cook, stirring occasionally, for 40 minutes or until the lentils are cooked. Remove from heat. Taste and season with salt and pepper.

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