Lentil and spinach dal

Lentil and spinach dal

Total: 25 Min. | Active: 25 Min.
vegan, lactose-free
Nutritional value / person: 533 kcal
, Fat: 28 g
, Carbohydrate: 47 g
, Protein: 22 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

½ tbsp olive oil
120 g red lentils
2 tbsp yellow curry paste
2 ½ dl coconut milk
2 ½ dl water
½ tsp salt
200 g leaf spinach
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How it's done

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Heat the oil in a pan. Add the lentils and curry paste, cook for approx. 3 mins. Pour in the coconut milk and water, season with salt, simmer for approx. 15 mins., stirring occasionally. Add the spinach, simmer for a further 5 mins.

Good to know
Serve with: Naan bread

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