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Lentil and spinach dhansak


Serves: 4
timePrep time: 15 mins
timeTotal time:
Lentil and spinach dhansak
Recipe photograph by Ali Allen

Lentil and spinach dhansak

This veggie dhansak is packed with flavour. If you fancy bulking it up, just add diced chicken or paneer and serve with naans or rice

Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
290Kcal
Fat
5gr
Saturates
0gr
Carbs
40gr
Sugars
6gr
Fibre
8gr
Protein
18gr
Salt
0.2gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 250g red lentils
  • 1 small onion, roughly chopped
  • 1 green chilli, deseeded if you prefer a milder flavour
  • a large chunk (about 15g) root ginger
  • 3 garlic cloves
  • 1 tbsp vegetable oil
  • 2 tbsp medium curry powder
  • 4 large vine tomatoes, chopped
  • 1 x 260g bag spinach

Step by step

Get ahead
Reheats well next day.
  1. Pour 700ml of boiling water over the lentils in a heatproof bowl and leave to soak while you make the curry paste. Put the onion, chilli, ginger and garlic in a mini food processor with 1 tablespoon of water and blend to a paste, or finely chop everything by hand.
  2. Heat the oil in a saucepan and fry the paste on a high heat for 5 minutes until fragrant and turning golden. Stir in the curry powder and tomatoes, and lots of salt and pepper, before adding the lentils and water. Top up with more boiling water to cover the lentils if you need to. Simmer, uncovered, for 20-25 minutes on a medium heat, stirring frequently, until the sauce is thick and the lentils have broken down.
  3. Add the spinach for the last 5 minutes of cooking, stirring through to wilt. Taste to check seasoning, and add a spoon of yogurt to serve.
    Tip
    Bulk it up
    Add diced chicken or paneer, and serve with naans or rice.

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