RED LENTIL DAHL – PHASE 2bianca.l
200 grams dried red lentils – rinsed and drained
1 onion – finely chopped
2 cloves garlic – crushed
1 tablespoon mild curry powder
Fresh ginger – grated – to taste
5 tablespoons cream
3 1/2 cups chicken stock
70 grams baby spinach
1/2 cup fresh coriander
In a nonstick pan, cook onion for 8-10 minutes or until tender.
Add a little water, if needed.
Add garlic and curry powder and cook for 2 minutes or until fragrant.
Add lentils, ginger, cream and stock.
Bring to the boil.
Reduce heat to low. Simmer, partially covered, for 30 minutes or until lentils have softened.
Cook, uncovered, stirring occasionally, for 20 to 30 minutes or until thickened.
Remove from heat.
Stir in spinach.
Serve warm with coriander.