This is a delicious hearty dal recipe with some added goodness of spinach and depth with lovely garlic. Enjoy it as a soup or with some piping hot rice.
I am using the stunning THERMOMIX for this recipe. You can book a free demo with the team at any time. This can also be made in a pan in the same way.
1 red onion, chopped
2 large garlic cloves, chopped
½ red chilli, chopped or chilli powder to taste
1 tbsp olive or sunflower oil
1 tsp cumin seeds
1 tsp turmeric
1 tsp salt
300g red lentils
1 tin coconut milk
100g fresh spinach leaves, washed
Add the chopped vegetables to the Thermomix and set to blitz for 5 seconds at speed 5.
Scrape down the sides of the bowl with the spatula.
Sauté for 5 minutes at 120°C at stirring speed.
Add the spices and coconut milk.
Using the scales, add 400g/ml boiling water and use the simmering basket instead of the measuring cup to cover.
Cook for 10 minutes at 100°C, stirring.
Stir to check and then add the spinach leaves and another 100ml boiling water.
Cover and cook for 5 minutes to wilt the spinach.
Serve with some fresh chopped coriander sprinkled over and eat as is.