Dhal with Spinach and Green Peas
Delicious dhal with spinach and green peas that if served with rice can be a complete vegan main dish.
- 2 shallots thinly chopped,
- 1 tbsp olive oil
- 4 cloves garlic thinly cut,
- 1 chilli pepper thinly chopped,
- 2 tsp grated ginger
- 0.5 tsp turmeric
- 1 tsp mild paprika
- 250 g red lentils rinsed,
- 600 ml water
- 6 tomatoes on the vine peeled and chopped,
- 100 g frozen green peas
- 100 g spinach roughly chopped,
- 0.5 lime (juice)
- salt and pepper
On medium heat warm up the olive oil, add the chopped shallots and fry for 1 minute.
Add the garlic, ginger and chilli; occasionally fry, stirring for 3-4 minutes. Be careful with adding chilli, as smaller peppers are spicier than bigger ones. So you may want to add less at the beginning and - depending on how spicy you would like your dish to be – add more later.
Add turmeric and paprika fry for 2 minutes more.
Stir in the lentils, add water, bring to boil and cook for 30 minutes, stirring from time to time to make sure the dal doesn't burn. If necessary, add more water.
Add the green peas, lime juice and seasoning and at the end, stir in the spinach.
Serving: 1portionCalories: 306kcalCarbohydrates: 49gProtein: 19gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 39mgPotassium: 974mgFiber: 22gSugar: 5gVitamin A: 3046IUVitamin C: 46mgCalcium: 90mgIron: 7mg