Red lentil & spinach dal

AI-generated serving illustration; the recipe has not been kitchen-tested.

Ingredients

• 320 g Red lentils, dry
• 400 g Chopped tomatoes
• 300 g Spinach
• 200 g Onion
• 400 g Plain Greek yogurt, 0%
• 25 ml Olive oil
• 20 g Fresh ginger
• 2 tsp Ground cumin
• 1 tsp Turmeric

Quantities scale with servings; cooking times may change for larger batches. Dry grains and raw meat weights are specified.

Make it

1. Rinse the lentils. Dice onion and grate ginger. Heat oil in a saucepan and soften the onion for 6–8 minutes.
2. Stir in ginger, cumin and turmeric for 30 seconds. Add tomatoes, lentils and approximately 800 ml water.
3. Simmer for 20–25 minutes, stirring frequently and adding water as needed, until lentils are tender. Stir in spinach and cook until wilted.
4. Season and divide into four portions. Keep the yogurt chilled separately and add when serving.

Allergens & nutrition

Milk. Omit yogurt or use a suitable plant alternative for a vegan version; nutrition will change.

Nutrition is a rounded planning estimate per serving, including listed ingredients. Brands, substitutions and cooking losses change the result. Optional additions are excluded. This recipe concept has not yet been kitchen-tested.

Refrigerate or freeze promptly in shallow containers. Follow our safe batch-cooking guide and Health Canada’s cooking-temperature guidance.