Curry – Dhal with Spinach
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g lentils, red
- 100 g butter
- 1 onion (s), red
- 1 clove garlic, finely chopped
- 2 tablespoon apple cider vinegar
- 1 tablespoon coriander, ground
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 2 tablespoon curry powder
- 0.5 teaspoon ½ chili powder or flakes
- 175 g spinach leaves, chopped
- some salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Boil the lentils in plenty of water so that they still have a bite (they must not disintegrate!).
- In the meantime, melt the butter in a saucepan, peel the onion and cut it into wedges and cook for about 8 minutes until translucent. Add the garlic and cook for a minute. Add the vinegar and all the spices and sauté for two minutes. Drain the lentils and add to the spice mixture with the spinach. Heat until the spinach has crumbled slightly. To taste. Serve immediately.
- This goes well with flatbread and mango chutney.
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