Vegan lentil dal with spinach

Vegan lentil dal with spinach: a creamy everyday recipe with red lentils, tomato, onion and spinach – hearty, plant-based and simple to cook.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 440 kcal per serving
• Protein: 22 g
• Fat: 15 g
• Carbs: 55 g

Ingredients

• 80g lentils
• 150ml tomato passata
• 50g spinach
• 1/2 onion
• 1 tbsp coconut oil

Method

You’ll need: saucepan · chopping board · knife · wooden spoon · ladle

1. Finely chop the onion and soften it in the coconut oil over a medium heat until translucent.
2. Add the red lentils to the pan along with the passata and a little stock. Stir everything well.
3. Let the dal simmer, covered, over a low heat until the lentils are soft. Stir from time to time so nothing catches on the bottom of the pan.
4. Add the spinach at the end and fold it in until it wilts. Season the dal to taste.
5. Let the dal rest briefly so it gets a little creamier.
6. Serve the vegan lentil dal with spinach hot, on its own or with a side of your choice.

Good to know

A dal like this is simple, warm and just right when you want to keep things easy. It almost cooks itself and often tastes even more rounded the next day.

Swaps

Red lentils → yellow lentils (similar protein content, slightly milder in flavour); spinach → chard (also a leafy green with potassium and folate); coconut oil → olive oil (mainly monounsaturated fats); passata → chopped tomatoes (similar nutritional values, a little more texture)

Allergens

The dish is naturally vegan and contains few allergens (check the stock for celery).

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