Main Course

Spinach & Tomato Dhal

A five-ingredient vegan dhal: red lentils, spinach, cherry tomatoes, a stock cube and garam masala, all put in one pan with cold water and simmered for twenty minutes. No chopping, no frying first.

Makes 4 people · Prep 5 mins · Cook 20 mins · 6 ingredients · 3 steps

Ingredients

• 200g red lentils (1 cup)
• 60g fresh spinach (2 handfuls)
• 200g cherry tomatoes (2 handfuls)
• 1 vegetable stock cube
• 1 tbsp garam masala
• 500ml cold water (2 cups)

Method

1. Fill the pan. Put the red lentils, spinach, cherry tomatoes, crumbled stock cube and garam masala in a saucepan and pour in the cold water.
2. Simmer the dhal. Bring to a gentle simmer and cook on a low heat for about 20 minutes, stirring now and then so the lentils don't catch on the bottom. If it starts to look dry, add a splash more cold water.
3. Rest and serve. Turn off the heat and leave the dhal to stand for 2 minutes to thicken, then spoon into bowls.

Good to know

• Finish each bowl with a squeeze of lemon, some fresh herbs and a pinch of chilli flakes, and serve with crusty bread.
• Use a vegetable stock cube to keep it vegan.
• The lentils keep drinking water as the dhal stands, so loosen leftovers with a splash of water when reheating.