Red lentil dal
One-pot, easy and comforting
cooking time: 30mins difficulty: easy serves: 2

INGREDIENTS:
300 g of red lentils
2 red chilies, minced
2 red onion, diced
4 cloves of garlic, minced
1 can of tinned tomatoes
1 l of vegetable stock
4 tbsp of tomato puree
1 cup of fresh spinach
Salt and pepper to taste
1/2 tsp chilli flakes
2 tbsp smoked paprika
2 tsp tumeric
1/2 tsp ground cumin
½ dried ginger
4 dried bay leaves
Optional toppings:
Coconut yougurt
Chilies
Coriander or parsley
INSTRUCTIONS:
1. In a large pan on a medium heat dry fry all the dried spices and bay leaves.
2. Finely chop the chilies, onion and garlic and add to the pan with the spices with a drizzle of olive oil (or splash of water) and cook for around 4 minutes.
3. Stir in the tomato puree, tinned tomatoes and the vegetable stock and give everything a good mix.
4. Add the red split lentils and sprinkle a little salt and cook for around 20 minutes.
5. Once the lentils have cooked, add the spinach.
NOTES:
Add the toppings you prefer.
Really good with rice.
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