Nº 93 · Vegetarian · serves 4
Lentil Dal with Spinach and Coconut
Creamy red lentils with a gentle curry flavour, coconut milk and fresh spinach: comforting, nourishing and dirt cheap.
Ingredients serves 4
Tick off what you already have at home.
Any supermarket
Aisle: frutería. Loose or in nets; purple garlic (ajo morado) is often the most aromatic.
MercadonaTienda asiáticaMercado municipal
Aisle: frutería. Usually sold loose with the vegetables; breaking off a piece is fine.
Any supermarket
Aisle: especias. 'Curry' in Spanish spice racks is usually mild.
Any supermarket
Aisle: especias. Arab shops and market stalls sell cumin loose, often fresher and cheaper.
CarrefourLidlTienda marroquí/árabe
Aisle: legumbres / internacional. Not every supermarket stocks them; Arab and Asian shops often sell them cheaply.
Any supermarket
Aisle: caldos y sopas. Stock comes in cartons near the soups; compare salt levels.
MercadonaTienda asiáticaLidl
Aisle: internacional / conservas. Found in the international or tinned aisle; Asian shops carry richer versions.
Any supermarket
Aisle: frutería. Usually in bags as 'espinaca baby'; at the market also in bunches.
To serve
Method
- 1
Soften the onion, garlic and ginger in the oil for 3 minutes. Stir in the curry powder and cumin and fry for 1 minute; this brings the spices to life.
- 2
Rinse the lentils in a sieve until the water runs clear. Put them in the slow cooker with the onion mixture, tomatoes and stock and stir well.
- 3
Put the lid on and cook for 6–7 hours on LOW or 3–4 hours on HIGH, until the lentils are completely soft and creamy.
- 4
Optional: Stir in the coconut milk and lay the spinach on top. Let it wilt with the lid on for 10 minutes, then stir everything together.
- 5
Season with salt and pepper. Too thick? Thin with a splash of hot water; the dal thickens a little more as it stands.
Flavourful Cooking · slowcookerspain.com/en/recipes/lentil-dal-with-spinach-and-coconut/