4
10 min
20 min
Slow Cook
Stove Top
WHAT YOU NEED
- 1/2 pkt (17 g) Indian spice
- 200 g green puy lentils
- 3 short bacon rashes, cubed
- 1 onion, chopped
- 1 tomato, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 100 g spinach leaves
- 2 cups chicken stock
- 1 lemon, quartered
HOW TO MAKE
Sauté onion, carrot and celery and bacon, 5 min. Add spice, sauté 1 min.
Add lentils, stock and tomato, simmer 20 min till lentils cooked
Stir in spinach leaves
HOW TO SERVE
Serve with roti or rice and fresh coriander, serve with lemon wedges
HINTS & TIPS
SIDES & CONDIMENTS
Serve with an eggplant or tomato kasundi.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
potato or pumpkin can be added
Reduce meat: leave out the bacon.
ALTERNATIVE
use red lentils or yellow split peas
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ORIGINS
One of India’s most famous dishes, the origins of the humble Dal date way back to 3000 BC. Archaeological evidence has discovered it was a staple dish made by the Indus Valley Civilization as it was sustaining and easy to prepare from readily available pulses and spices. Still an essential dish in Indian cuisine today, many versions have been made, including vegetables and meats.
