Caribbean Spiced Spinach Dhal

I'm sure you're used to those bland boring dhal recipes that just taste like wet lentils. Well NO MORE, this banging Caribbean spiced spinach dhal is packed full of flavour.

Course Main Course, Soup

Cuisine Caribbean, Indian

Diet Vegan, Vegetarian

Keyword caribbean dhal, caribbean recipes, dhal, dhal recipes, vegan caribbean recipes, vegan dhal, vegan dhal recipes

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Servings

Calories 346

Ingredients

200 g Green Lentils puy/french style
2 Large Onions
6 Cloves Garlic
100 g Ginger
1 (400g) Can Coconut Milk
200 g Spinach
2 Spring Onions
1 Lime juiced
250 ml Vegetable Stock
2 Teaspoons Allspice
1 Teaspoon Turmeric
1/2 Teaspoon Cinnamon
1/2 Teaspoon Cayenne Pepper
2 Teaspoons Smoked Paprika
2 Teaspoons Mustard Powder
2 Tablespoons Sugar
2 Tablespoons Sunflower Oil

Instructions

Roughly peel and chop the garlic, ginger and onion. Then blend into a rough paste using a food processor.
Heat the sunflower oil into a medium sauce pan and heat over a medium heat. Tip in the onion paste and fry for 3 - 5 minutes or until the paste has begin to take on a little colour.
Toss in all the spices - allspice, turmeric, cinnamon, cayenne pepper, smoked paprika, mustard powder and sugar. Stir into the onion paste until evenly combined and cook for a few minutes.
Pour in the green lentils, coconut milk and stock and bring the pan to the boil. Cover and turn down to a simmer and cook for 30 minutes or until the lentils are soft. (If you are using thinner asian style green lentils you can reduce the cooking time considerably, the lentils should be done after about 15 - 20 minutes).
When your lentils have cooked, take your pan off the heat and season to taste. Tip in the juice from the lime and spinach leaves. Stir the spinach into the dhal until the leaves begin to wilt into the sauce.
Serve the dhal with the spring onions, sliced and sprinkled over the top. I like to finish the soup by stirring in a little coconut yoghurt.

Nutrition