Spinach dahl with cardamom

This post is also available in german.

Easy and delicious spinach Dahl with lots of spices. Enjoy this meal.

Spinach dahl with cardamom

1 large onion
2 cloves of garlic
2 tbsp sunflower oil or coconut oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon chilli flakes
1 teaspoon coriander seeds
1 capsule of cardamom, crushed
200 g red lentils
1/2 can of coconut milk
700 ml vegetable stock
1-2 kaffir leaves, optional
2 tomatoes
I handful of baby spinach
some lemon zest

to serve
yogurt
chopped cashew nuts
Coriander green

Chop onions and garlic very finely and fry in a saucepan with oil for 5 minutes over medium heat, stirring occasionally.
Then add the mustard seeds, cumin, turmeric, chilli, corina seeds and cardamom and fry.
Wash the lentils well and then add them to the pot.
Deglaze with coconut milk and stock and stir. Add kaffier leaves and simmer gently for 30 minutes with the lid closed until the lentils are soft. Possibly add a little more stock or coconut milk.

Cut the tomatoes into wedges and add to the dahl with the spinach.
Season to taste with salt, pepper and lemon zest.

Divide the dahl into bowls and serve with yogurt, cashew nuts and herbs.
Warm flat red also goes well with it.

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Spinach Dahl with cardamom

Easy and delicous creamy Dahl.

Course Dahl

Keyword lentils, soup, stew

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Author Klaraslife

Ingredients

• 1 large onion
• 2 cloves of garlic
• 2 tbsp sunflower oil or coconut oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon chilli flakes
• 1 teaspoon coriander seeds
• 1 capsule of cardamom crushed
• 200 g red lentils
• 1/2 can of coconut milk
• 700 ml vegetable stock
• 1-2 kaffir leaves optional
• 2 to matoes
• I handful of baby spinach
• some lemon zest

to serve

• yogurt
• chopped cashew nuts
• Coriander green

Instructions

• Chop onions and garlic very finely and fry in a saucepan with oil for 5 minutes over medium heat, stirring occasionally.
• Then add the mustard seeds, cumin, turmeric, chilli, corina seeds and cardamom and fry.
• Wash the lentils well and then add them to the pot.
• Deglaze with coconut milk and stock and stir. Add kaffier leaves and simmer gently for 30 minutes with the lid closed until the lentils are soft. Possibly add a little more stock or coconut milk.
• Cut the tomatoes into wedges and add to the dahl with the spinach.
• Season to taste with salt, pepper and lemon zest.
• Divide the dahl into bowls and serve with yogurt, cashew nuts and herbs.
• Warm flat red also goes well with it.

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