Red Lentil Dal with Spinach and Prawns

A creamy dal made from red lentils, flavoured with coconut, ginger and lime. A few prawns add a spicy note and make it a filling main course.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 150 g red lentils
• 1 pc onion
• 2 pc garlic cloves
• 10 g fresh ginger
• 1 tbsp cooking oil
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika powder
• 1 pc tomato
• 500 ml water
• 200 ml coconut milk
• 100 g spinach leaves
• 120 g prawns, peeled and deveined
• 1 pc lime
• salt
• pepper
• 0.5 bunch fresh coriander

Method

1. Peel the onion and garlic and dice finely. Peel the ginger and grate finely.
2. Heat the oil in a large pot and sweat the onion, garlic and ginger in it for 3 to 4 minutes until translucent.
3. Stir in the turmeric, cumin, coriander and paprika powder and toast for one minute, until fragrant.
4. Dice the tomato and add it to the pot with the rinsed red lentils. Pour in the water, bring to the boil and simmer over medium heat for about 15 to 20 minutes, until the lentils are soft and the dal is creamy. Stir occasionally.
5. Stir in the coconut milk and simmer for another 3 minutes. Season with salt and pepper.
6. Stir in the spinach leaves until they wilt. Pat the prawns dry, season with salt and fry them in a pan with a little oil for 2 to 3 minutes, until pink.
7. Divide the dal between two bowls, top with the prawns and serve with lime wedges and chopped coriander.