Golden Turmeric Lentil & Spinach Dal
This week's pick is a budget-friendly powerhouse that proves healthy eating doesn't have to be expensive. Packed with plant-based protein and vibrant anti-inflammatory spices, this comforting one-pot meal is the perfect nutritious solution for a busy Week 32.
Ingredients
- Red lentils (dried)300 g
- Yellow onion, finely chopped1 stk
- Garlic cloves, minced3 stk
- Fresh ginger, grated1 tbsp
- Turmeric powder1 tsp
- Cumin powder1 tsp
- Vegetable broth1 liter
- Canned crushed tomatoes400 g
- Fresh or frozen spinach200 g
- Lemon juice1 tbsp
- Cooking oil1 tbsp
Instructions
Heat oil in a large pot over medium heat. Add the onion and cook until translucent, then add the garlic and ginger for another minute until fragrant.
Stir in the turmeric and cumin. Let them toast with the vegetables for about 30-60 seconds to unlock their full flavor profile.
Add the rinsed red lentils, crushed tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the lentils are soft and have absorbed most of the liquid.
Stir in the spinach until it wilts into the hot dal. Finish by adding the lemon juice and seasoning with salt and pepper to taste. Serve as is or with a side of rice.
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