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Garlic Dahl

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  • 1 tb Sunflower oil
  • 1 lg Onion; chopped
  • 4 Garlic cloves; crushed
  • 1 tb Ground turmeric
  • 1 tb Garam masala
  • 6 Cardamom pods; crushed
  • 1 Bay leaf
  • 350 g Orange lentils; washed
  • 900 ml Vegetable stock; about
  • 225 g Fresh spinach leaves; roughly chopped
  • Salt and freshly ground black pepper


1 Heat the oil in a large pan and fry the onion for 5-6 minutes until golden brown. Stir in the garlic, turmeric, garam masala, cardamom pods and bay leaf. Fry gently for a minute until lightly toasted.
2 Add the lentils with the stock and season well. Simmer for 15-20 minutes or until the lentils are just tender, adding some more stock if necessary. Stir in the spinach and cook for a further five minutes. Serve at once.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.