Quick answer
What makes this recipe work
A cheap, nourishing dal for batch cooking. It is soft, comforting, and easy to adapt for lunchboxes or camping.
Cook mode
Prep bench
4
Scaled cost
£3.28
Checked
0/7
Step 1 of 42 min
Rinse lentils
Rinse red lentils until the water runs mostly clear.
Gluten-free safety during cooking
- - Check curry powder for gluten-containing fillers.
- - Use clean pans and spoons if cooking alongside wheat foods.
Ingredients
- 250 g Red lentils
- 400 ml Coconut milk
- 400 g Tinned tomatoes
- 1 whole Onion
- 1 tbsp Curry powder
- 300 g Rice
- 120 g Frozen spinach
Equipment
- Large saucepan
- Rice pan
Method
- 1
Rinse lentils
2 minRinse red lentils until the water runs mostly clear.
- 2
Cook base
5 minCook onion with curry powder until fragrant.
- 3
Simmer lentils
25 minAdd lentils, tomatoes, coconut milk, and water. Simmer until soft.
- 4
Finish
3 minStir through spinach and season. Serve with rice.
Budget swaps
- Buy dry lentils in larger bags.
- Serve with rice to stretch portions.
- Use frozen spinach to avoid waste.
Substitutions
- Use chickpeas if you do not have lentils.
- Use frozen mixed vegetables instead of spinach.
- Use stock instead of coconut milk for a lighter version.
Serve with
- Rice
- Cucumber
- Gluten-free flatbread
Storage
- Refrigerate for up to four days.
- Freeze in flat portions for up to three months.
- Reheat with a splash of water until hot.
FAQs
Is dal naturally gluten-free?
Lentils, rice, tomatoes, and coconut milk are naturally gluten-free. Check spice blends and stock.
