Breakfast · Indian · 10 min
Masoor Dal with Wilted Spinach and Toasted Almonds
- Calories
- 574
- Protein
- 30g
- Carbs
- 71g
- Fat
- 15g
Ingredients
- 95.4 g dried red lentils
- 143 g spinach
- 0.96 tsp lemon juice
- 2.9 g maple syrup
- 0.2333 tsp salt
- 17.7 g slivered almonds
- 3.5 g olive oil
Method
- 01Rinse the dried red lentils under cold running water until the water runs clear.
- 02In a small saucepan, bring 300 ml of water to a boil. Add the rinsed lentils, reduce heat to low, cover partially, and simmer gently for 15 to 20 minutes, stirring occasionally, until the lentils breakdown into a creamy, porridge-like consistency.
- 03While the lentils cook, heat half of the olive oil in a small skillet over medium-low heat. Add the slivered almonds and toast, stirring constantly, until golden brown and fragrant, about 2 to 3 minutes. Immediately transfer almonds to a small dish to prevent burning.
- 04Once the lentils are tender and creamy, remove the saucepan from heat. Fold in the fresh spinach, lemon juice, maple syrup, and salt. The residual heat will wilt the spinach in about 60 seconds.
- 05Pour the cooked dal into a warm serving bowl. Top with the toasted slivered almonds and drizzle with the remaining olive oil before serving warm.
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