A satisfying vegan meal of tasty lentils served with warm and delicious garlic bread.
- Preheat oven to 180°C. Heat the oil in a saucepan over medium heat. Add the onion and potato and cook, stirring, for 5 minutes or until the onion is soft. Add the cumin and coriander and cook, stirring, for 1 minute or until aromatic.
- Add the water and tomato paste and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes or until liquid reduces by half.
- Meanwhile, to make the garlic bread, place the bread on a baking tray. Combine the oil and garlic in a small bowl. Brush both sides of the bread evenly with garlic mixture. Season with salt. Bake for 8 minutes or until crisp. Break into wedges.
- Add the lentils to the potato mixture and cook for 2 minutes or until heated through. Add spinach and stir until just wilted. Season with salt and pepper.
- Spoon the dhal evenly among serving bowls and serve with garlic bread.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set