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Tomato Coconut Lentil Dal with Spinach and Rice
Red lentils in a tomato-coconut sauce with spinach, served with lime and coriander rice.
80 min750 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
750 kcal
| Typical values | per serving |
|---|---|
| Energy | 750 kcal |
| Protein | 29g |
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Prepare ingredients
For more than four servings, repeat batches of no more than four, dividing displayed ingredients and measured method totals between batches. Keep pan sizes and per-batch times fixed; allow extra elapsed time. Dice onion and crush garlic. Grate fresh ginger and chop coriander. Wash spinach, rinse dry red lentils and measure 2g lime zest and 30ml juice.