Red lentil Dahl with Spinach & Basmati Rice


  • 200g Red lentils
  • 500g chopped cherry tomatoes
  • 1 medium onion
  • 1 tbsp oil
  • 1 fresh red chilli
  • 2 cloves crushed garlic
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • ½ tsp ginger
  • 1 tin organic chopped tomatoes
  • ½ tin of water
  • 100g Chopped Spinach
  • Handful chopped fresh coriander
  • 1 tin of organic Mixed beans
  • Salt & pepper to taste
  • Basmati Rice for 4 people



  • Heat oil on the pan
  • Add cumin seeds, fresh chilli, dried coriander, fry for 1 minute
  • Add onion fry for 1-2 minutes until softened
  • Add ginger and garlic fry for another minute
  • Add chopped cherry tomatoes and bring to the simmer
  • Add red lentils , tin of tomatoes and ½ tin of cold water
  • Bring to the boil for 10 minutes and then allow to simmer for a further 6-10 minutes stirring occassionally
  • Add chopped spinach, coriander, salt & pepper, simmer for a further 5 minutes stirring continuously
  • In a separate saucepan bring basmati Rice to the boil and then simmer until cooked. I generally cook rice using the measurement of 1 cup basmati to 1.5 cups cold water with a little salt.
  • Serve Rice and red lentil spinach dahl with a garnish of chopped coriander and enjoy



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