Dinner for 4
Coconut Spinach Dhal
Red lentils simmer with coconut milk, tomatoes, and spinach while rice, quinoa, and a fresh tomato salad cook alongside.
$3.99per serving $$$
40 minstart to table
4servings

Ingredients
- 300 g red lentils
- 1 tbsp olive oil
- 1 red onion finely chopped
- 1 tsp cumin seeds
- 1 tsp turmeric
- 2 large tomatoes roughly chopped
- 400 ml can coconut milk
- 100 g quinoa
- 320 g baby spinach
- 100 g basmati rice
- 25 g coriander leaves chopped
- 1/2 cucumber deseeded and finely chopped
- 2 tomatoes finely chopped
- 1/2 red onion finely diced
- 1/2 lemon juiced
- 1 tbsp olive oil
- 2 green chillies halved
- 6 cloves garlic thinly sliced
- 1 tsp chilli powder (optional)
Steps
- Rinse the lentils and simmer them with 700 ml water in a medium saucepan for 15 minutes.
- Cook the rice and quinoa separately according to their package directions, using water and lightly salted pots.
- Heat the olive oil in a large pot over medium heat, then cook the onion, cumin, turmeric, garlic, and chilies for 5 minutes.
- Add the chopped tomatoes, coconut milk, and cooked lentils, then simmer uncovered for 12 minutes.
- Stir in the spinach and cook for 3 minutes, until wilted, then season with salt, pepper, and optional chili powder.
- Mix the cucumber, chopped tomatoes, diced onion, lemon juice, coriander, and olive oil in a bowl, then serve with the dhal, rice, and quinoa.
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