Tomato & Lentil Dhal with Spinach

I’ve been blessed to have the company of friends who have recently converted from meat-eaters to vegetarians and lately I have become more sensitive to the amount of meat I eat, as well as more educated around foods I can prepare which are tasty and meat-free.

So while bumbling about on the web trying to figure out some nice vegetarian dishes (because you can’t just serve people roasted veg and be done) I was introduced to Lentil Dhal. I referenced about half a dozen different recipes available and they pretty much have the same kinda stuff in them so I decided to give it a try, in my usual style of “winging it” in the kitchen and throwing ingredients together which seem to be the average in all related recipes.

I’m writing this up because I am convinced this is a great meal and can impress any meat-eater without adding in meat! It’s lovely. It’s got some wonderful flavours, it’s affordable and it’s quick to make. Things I would have never said about a vegetarian meal.

Here is my first attempt – and what a result it was! It took a whole 30 minutes to make!

IMG_20180930_195221

Ingredients:

  • 2 cups red lentils
  • 2 cups brown rice
  • 1 tin chopped tomatoes
  • 1 chopped red onion
  • 2 tbsps chopped garlic
  • blob of olive oil
  • 2 vegetable stock cubes in 1 litre boiling water dissolved
  • 1 tbsp garam masala
  • optional: a dash of chilli
  • 1/2 tbsp cumin
  • 1 cup spinach

Please note in my usual cooking style, I measure NOTHING! I judge by eye, so this measurements are approximate!

 

Method:

  • Chop up the red onion, throw in a pan on high heat in a blob of olive oil
  • Add the garlic (and chilli if that’s your thing)
  • Brown the ingredients while you start boiling the brown rice in a pot (it will take about 30 minutes on a high heat)
  • Once the ingredients are browned, add the tin of tomatoes and turn down the heat to medium and stir
  • Add in the vegetable stock in the boiling water to the pan
  • Add the garam masala and cumin and stir
  • Add in the lentils and stir
  • Put the pan on a low heat and simmer for 30 minutes, stirring occasionally
  • (you might need to add some boiling water to the pan if it looks to be getting to thick too soon into the 30 minutes)
  • When the rice is almost done, the lentils should be soft if you try eat some.. (because every chef tries their food…)
  • In another pot (if don’t have 2 pots just drain the rice when it’s ready and use this pot) boil the spinach for 4 minutes and drain it

When everything is done, add the drained rice onto the plate, scoop some of the lentil dhal on top and some spinach on the side.

Delicious! You’re welcome!

 

 

 

 

 

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