Lentil dal – vegan

Ingredients for 2 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp oil for frying
• 100 g baby spinach, fresh
• 150 g lentils, red
• 2 tsp curry powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 2 tsp salt
• 300 ml water
• 200 g tomatoes, chopped
• 100 ml coconut milk
• 1 tsp chili flakes, ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the onion and garlic and dice into small pieces. Heat the oil in a pan and sauté the diced onion and garlic over medium heat for 2 minutes until golden brown. Reduce the heat to medium. Wash the spinach and add it to the pan. Stir frequently to prevent it from burning. After 3 minutes, when the spinach has wilted, add the lentils and 2 tablespoons of water and sauté briefly for 1 minute, stirring constantly. Add 100 ml of water and the spices (curry, turmeric, garam masala, and salt). Cook the lentils over medium heat for 10 minutes, gradually adding the remaining water. Add the chopped tomatoes and coconut milk. Cook the lentil dal for another 5 minutes over medium heat, until the lentils are al dente. Finally, season with salt and chili flakes, and the dish is ready to serve. Serve with lukewarm naan bread or jasmine rice. A drizzle of soy cream is a nice garnish. The recipe is from Nina Witt @foodykani and can be found on the blog www.foodykani.de.