Here’s a super simple gluten free dal recipe that uses fresh spinach for a lovely seasonal touch of spring…
To make, you’ll need:
1 onion, diced
1 red pepper, chopped
2 garlic cloves, crushed
Small chunk of ginger, peeled and diced
1 pack Thornleys Parsley Sauce Recipe Mix
1 tablespoon curry powder
4 teaspoons cumin
250 grams dried red lentils, rinsed
1 litre vegetable stock
500 grams fresh spinach
To cook, fry the onion and pepper in some olive oil for around 5 minutes. Then add the ginger and garlic and cook for another minute. Add the spices (including the sauce mix) and fry for half a minute or so, stirring frequently. Then add the lentils and stock. Once it’s boiling, reduce the heat and simmer for 20 minutes, or until the lentils are cooked. Finally, add the fresh spinach and stir it around until it’s wilted. Season with salt and pepper to taste, squeeze in a bit of lemon juice, and sprinkle over some dried or fresh parsley. Serve with rice and enjoy!
Photo by Alari Tammsalu, sourced from Pexels.