Yellow Lentil Dhal with Spinach and Tomato

Easy peasy to make – I’m not going to even write quantities as it is such a simple recipe. Improvise! There is no need to follow recipe books with vegan food as most of it is so simple to make.

Ingredients
Yellow lentils
Onion (optional)
Garlic (optional)
Chopped Tomatoes, fresh or tinned
Spinach – fresh or frozen
Garam Masala
Ground Coriander
Ground Cumin
Cumin Seeds
Cayenne Pepper or Chilli Powder
Salt or Herbamare (optional)

Wash the lentils in cold water then cook for approximately 20-25 minutes until tender. I used two large handfuls of lentils to make two small portions (one eat straight away and one to freeze). Drain and set aside.

Put a little oil in the pan (I used about a tsp) along with a drop of water if you like, and add the cumin seeds. When they start popping add the spices – I used just over a tsp of garam masala, cumin and coriander powder, and a half tsp cayenne pepper. Stir for a few seconds. At this point you can add the onion and garlic if you are using them and cook for a couple of minutes, but I didn’t bother with it this time around. Too stinky!

Throw in the lentils and immediately add around a quarter to a half tin of chopped tomatoes, or a few fresh tomatoes (skinned and chopped). Add the fresh or frozen spinach and cook for a few minutes over a low heat. You can use salt if you like but I thought it was tasty enough without.

That’s it!