Red Lentil Dahl With Tomatoes And Spinach


150g red lentil

2 tbsp olive oil

2 handful baby spinach leaves

A few mint and coriander sprigs and leaves

Salt and pepper

1onion finely chopped

2 garlic cloves, finely chopped

400g tins tomatoes crushed

4 cooked popadoms, to garnish (optional)

Cardamom Flatbread


Cook lentils according to the packet instructions, drain and leave aside. Heat oil in frying pan add onion and garlic and sauté for two minutes. Wash baby spinach and add to onion and garlic, add cook lentils to wilted spinach, mint and coriander leaves. Add can tomatoes, season to taste and cook for a extra 10-15 minutes.

Serve hot with cardamom flatbread.

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