Lentil Dhal Masala with Tomato and Spinach
- 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
- 4 naan bread
- 125 ml Greek yoghurt
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.
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.
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.
Serve with naan bread and a dollop of Greek yoghurt.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||819.58 kcal|
|Protein (g)||40.04 g|
|Sugar (g)||8.29 g|
|Fat (g)||13.78 g|
|Fibre (g)||16.51 g|
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