Lentil Dhal  Masala with Tomato and Spinach

Lentil Dhal Masala with Tomato and Spinach

  • Vegetarian
Nourishing spinach is added to this Lentil Dhal Masala to create a comforting and warming meal for all, with a slight kick.
  • 30 MINS

    Cooking Time

  • Easy

    Difficulty

  • 8 MINS

    Prep Time

  • 4 People

    Serves

  1. Amount per Serving
Nutritional values Amount per Serving
Energy 825.2 kcal
Protein 40.31 g
Fat 14.11 g

  • 1 Knorr Zero Salt Vegetable Stock Cubes
  • 325 g red lentils
  • 800 g orange tomatoes cubed
  • 400 g spinach washed and roughly chopped
  • 1 onion finely chopped
  • 1 chilli finely chopped
  • 3 garlic mashed
  • 1 tbsp ginger grated
  • 1 L water
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tbsp cumin seeds

Serve With

  • 4 naan bread
  • 125 ml Greek yoghurt

  1. Wash the lentils, strain, add to a pot and pour in the water with the Knorr Zero Salt Veggie Stock Cube. Bring to the boil, turn down the heat to a simmer and gently boil the lentils until cooked for about 15-20 minutes, set aside.

  2. Drizzle the oil in another pot on a medium heat, gently fry the cumin seeds, for around a minute, so it releases its flavours. Add the onion, garlic, ginger and chilli then fry for a couple of minutes or until the onion becomes translucent.

  3. Add the garam masala, turmeric, orange tomatoes and the cooked lentils to the pot and let it gently simmer for about 10 minutes. Stir through the spinach until it starts to wilt and season to taste.

  4. Serve with naan bread and a dollop of Greek yoghurt.

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