Red Lentil & Spinach Daal (Gluten Free, Dairy Free)
Hello everyone, welcome to my latest recipe for Gluten Free and Dairy Free Red Lentil & Spinach Daal. I made a double batch of this recipe a couple of weeks ago. It is perfect for a quick meal if you portion it up properly and store it in the freezer. I either serve this with my homemade gluten and dairy free naan bread or with some pilau rice. Both make a satisfying dinner at the end of a busy day.
I’ve been maximising the sunny weather today and had a lovely family barbecue in the garden. I love cooking for the family and everyone left full and happy which I take as good sign! For dessert I made a chocolate cake topped with ganache and strawberries. I’ll get the recipe written up so I can share it with you all.
Other Dinner Ideas
If you like this recipe for Gluten Free and Dairy Free Red Lentil & Spinach Daal then you might like to try one of my other dinner recipes:
- Make a pasta bake with my Gluten Free and Dairy Free Chilli Beef Pasta
- Try out a risotto with Gluten Free and Dairy Free Roasted Tomato and Smoked Bacon Risotto
- Have some fish with my Gluten Free and Dairy Free Homemade Fish Finger Buns
- Have a vegetarian option with my Gluten and Dairy Free Cheese & Tomato Potato Bake
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
- 1 tbsp olive oil
- 1 onion diced
- 2 garlic cloves minced
- 1/2 tsp ground ginger
- ½ tsp dried chilli flakes
- 2 tsp garam masala
- 100 g red lentils washed
- 200 g chopped tomatoes
- 200 ml coconut milk
- 250 ml vegetable stock
- 1 tbsp lemon juice
- 2 handfuls spinach
- Salt and pepper
- Place the olive oil in a large shallow pan over a medium heat
- Add in the garlic, onion, ginger and chilli flakes
- Saute for 5 minutes
- Stir in the garam masala, red lentils, chopped tomatoes, coconut milk and vegetable stock
- Bring to the boil and simmer for 15 minutes or until the lentils are soft
- Add in the lemon juice, spinach and season to taste
- Cook for another couple of minutes
- I servd mine with my homemade gluten free naan breads