Libby’s Spinach, Potato and Lentil Dahl

This is a delicious winter warmer, perfect for those crisp and cool mornings or chilly evenings perched by the fireplace. Libby is one of our wonderful Food Hub Officers, you can read more about her here on our team page.

Ingredients
1 tbsp coconut oil 
1tbs olive oil
1 onion finely chopped
3 cloves garlic minced
2 cm ginger minced
4 medium potatoes cubed
1 tsp cumin
1 tsp turmeric 
1 tsp dried coriander
¼ tsp cardamom
¼ tsp cinnamon
¼ tsp cayenne pepper
1 cup red lentils
3 cups water
1 teaspoon salt
Juice of 1/2 a lemon
2 cups fresh baby spinach

Optional garnish:
Garam Masala to sprinkle
Fresh coriander to taste
Finely chopped fresh chilli to taste

Method

In the oven, roast the potatoes in olive oil at 200° C until brown and crispy for around 20 minutes.

While the potatoes roast, in a large saucepan fry the chopped onion in the coconut oil until they are starting to brown, then stir in the garlic and ginger and cook for another minute.

Add the spices; cumin, turmeric, coriander, cardamon, cinnamon and cayenne pepper. Stir and fry for another minute.

Next, add red lentils, water, and salt and bring to the boil. Simmer on medium heat for 15 minutes with the lid on and stir occasionally.

Then, add the potatoes, stir in the spinach and add lemon juice.

Lastly, take off the heat and allow to sit for a couple of minutes before serving.
Feel free to garnish with Garam Masala, fresh coriander and/or Chili. Enjoy!