Tomato Dal with Spinach and Tomatoes
Indian-inspired · dal · Revision 2
Generated by RecipeMirror and not kitchen-tested. Treat the times as a starting point, make sure food is properly cooked, and check labels for allergens.
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- Servings
- 4
- Prep minutes
- 15
- Cook minutes
- 38
- Total minutes
- 53
Ingredients (10)
- 300 g spinach, washed
- 450 g tomatoes, chopped
- 400 g cooked lentils, drained
- 400 g crushed tomatoes, canned
- 6 g ground cumin
- 4 g ground turmeric
- 160 g onion, diced
- 700 ml vegetable stock
- 25 ml olive oil
- 4 g salt, adjust after tasting
Equipment
- heavy saucepan
- wooden spoon
Method
1. Prepare
Prepare the spinach and tomatoes as listed and dice the onion. Drain the cooked lentils and measure the ground cumin and ground turmeric.
Guide timing: 15 minutes
2. Soften the onion
Warm the olive oil in a large, heavy pan over medium heat. Cook the onion for 5 minutes until soft, then stir in the ground cumin and ground turmeric for 30 seconds.
Guide timing: 6 minutes
3. Simmer
Add the tomatoes, crushed tomatoes and vegetable stock. Bring to a gentle simmer, part-cover and cook for 20 minutes, until the tomatoes have broken down.
Guide timing: 20 minutes
4. Add the lentils
Stir in the cooked lentils and spinach. Simmer for 4 minutes, until the spinach is tender and everything is piping hot. Mash a few lentils against the pan to thicken.
Guide timing: 4 minutes
5. Finish and serve
Turn off the heat. Stir in the salt, taste and serve hot.
Guide timing: 1 minutes
Handling notes from this guide
- Wash produce and use clean utensils. Check packaged ingredients for allergens. Use only fully cooked or commercially canned pulses; never substitute raw dried beans. Refrigerate leftovers promptly at 5°C or colder and reheat until piping hot.