Gypsy Boots Trail |
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Prep Time
15 minutes |
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Cook Time
35 minutes |
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Total Time
50 minutes |
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Ingredients
- 1 can lentils, drained and rinsed
- 1 medium onion, finely diced
- 2 cups spinach, cut into thin strips
- 1 cup water
- 1/2 cup zucchini, halved and sliced thinly
- 5 tbsp plain tomato sauce
- 4 cloves of garlic, minced
- 2 tsp ginger, minced
- 2 tsp chili powder
- 2 tsp salt
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp dijon mustard
Directions
- In a small pot, on medium heat, cook canned lentils in 1 cup of water, until soft
- While lentils are cooking, in a frying pan over medium heat, with butter, begin to fry onion, garlic, ginger, cumin, and mustard
- Once onions begin to become translucent add spinach, zucchini, chill powder, and turmeric
- Once spinach has wilted, mash lentils (like mashed potatoes) in the pot of water, and add to the frying pan of spices and vegetables
- Stir frying pan contents together and simmer on low for 5 minutes before serving
- If the dal is too thick for your liking feel free to add more water and simmer for 10 minutes rather than 5 so flavours have time to incorporate
- Serve over rice of with my recipe for Soft and Thick Flatbread
Notes
- Ready for more spice? Check out my other spicy dinner options here