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Red Lentil & Spinach Dahl


(Serves 4-6)
375g red lentils
200g baby spinach leaves
2 tsp minced garlic
1 litre vegetable stock
50g butter
2 tbsp extra virgin olive oil
8 button mushrooms, finely sliced
200-500ml water
½ cup of breadcrumbs


Place lentils into a saucepan pour in the stock, bring to a boil then simmer for 35-40 minutes.
Add 1 tsp of garlic and 200 ml of water and simmer for another 25 minutes (adding more water if needed.)

Melt 25g of butter with 2 tbsp of oil and fry the mushrooms until browned, remove from the pan and set aside.

Re-heat the pan, add the other 25g of butter, 1 tsp of garlic and toss in the spinach until wilted.

Pour the cooked lentils into a large casserole dish, spread the wilted spinach around the outside, sprinkle with the browned mushrooms and the breadcrumbs.

Place under a pre-heated grill until golden brown.

Red Lentil & Spinach Dahl