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  • Recipe Room  »  Spinach and Tomato Dahl



    • 2 tablespoons olive oil
    • 2 red onions, finely chopped
    • 4 garlic cloves, crushed
    • 4cm piece fresh ginger, peeled and grated
    • 1 green chilli, finely sliced
    • 1 teaspoon cumin seeds
    • ½ teaspoon ground coriander
    • ½ teaspoon ground turmeric
    • pinch of asafoetida (optional)
    • ½ teaspoon salt
    • 250g red lentils
    • 400g can chopped tomatoes
    • 900ml vegetable stock or water
    • 400g baby spinach

    To serve

    • steamed basmati rice, warm naan or pitta bread
    • 4 generous tablespoons thick, creamy, natural yogurt
    • handful of fresh coriander, parsley or mint, or a combination of the three
    • 1 lemon or lime, cut into wedges

    Spinach and Lentil Dahl


    ‘We believe in people helping people and we’re on a mission to transform people’s lives and support the environment by encouraging a more natural, organic and holistic way of living.’ Peter Kindersley

    Health is at the heart of everything we do at Neal’s Yard, and we believe that by supporting an organic lifestyle we are acting as responsible stewards for our environment, ensuring a future for the next generation.

    I’ve chosen this recipe because it’s organic, quick and easy, and more importantly it’s healthy, hearty and perfect for the whole family. An easy but elegant dahl, it provides a real burst of colour on the plate as the brilliant green of the spinach sets off the sunset-orange lentils.


    Heat the oil in a lidded, wide, heavy-based pan over medium heat. Add the onions, garlic, ginger and chilli and cook, stirring often, for about 10 minutes or until the onions have oftened.

    Add the cumin, coriander, turmeric, asafoetida (if using) and salt. Stir and cook for 2 minutes, or until fragrant.

    Stir in the lentils, tomatoes and stock or water and bring to the boil. Cover, reduce the heat to a slow simmer and cook for about 20–30 minutes, or until the lentils are soft and thick, stirring often to stop them sticking to the bottom of the pan.

    Fold in the spinach and cook for a further 3–5 minutes, or until it has wilted. Adjust the seasoning, then serve with steamed basmati rice and warm naan or pitta bread.

    Top each serving with a generous spoonful of yogurt, scatter lavishly with the chopped fresh herbs and hand round the citrus wedges for everyone to squeeze over.


    SHARE: Foreword by Meryl Streep edited by Alison Oakervee, published by Kyle Books, RRP $39.99. Photo credit: Philip Webb

    Tips and Tricks

    • You can cook the lentils several days ahead and refrigerate until needed, but stir in the spinach just before serving so it retains its colour.

    • If you’re only using half a lemon, store the other half covered with cling wrap in your fridge and use within 2-3 days.

    • A great way to use up extra spinach is to throw it into a smoothie for breakfast – your body will thank you for the extra nutrition and you wont be able to taste the difference.

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