Easiest lentil and spinach dhal in the biosphere
The easiest lentil concoction you will encounter this side of the stratosphere.
Ingredients (serves 3 ravenous and 4 moderately hungry people if you serve it with rice):
1 medium onion, finely chopped
2 cans organic brown lentils, drained
I cup red lentils
3 cups water
400 ml can coconut milk (organic if possible)
3 handfuls of baby spinach, chopped roughly
2 generous tablespoons of good quality plain yoghurt
2 vegetarian stock cubes
1 heaped teaspoon parprika
A handful of roughly chopped parsley
Throw everything into a largish saucepan, bring to the boil and then simmer until the red lentils are cooked. This takes about 25 minutes, but it varies a little. Make sure you stir the pot every 5 minutes or so as red lentils have a tendency to stick to the bottom of almost anything.
Add more water if things start to look like the Sahara desert.
Add more salt if you want.
I like this dhal to be more of a soup consistency. However, if you prefer a drier comestible, just add a little less water.
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About the author
Claire Bell is the health and wellbeing editor of Midlifexpress. She is the author of Stone Age Secrets for Mind and Body and Comma Magic. Print and ebooks available on Amazon.