Warm Dal with Spinach (‘tibits at home’ cookbook)
So when I was sent a lovely cookbook called ‘tibits at home’ from the incredible tibits restaurant – I couldn’t wait to cook from it! Not only is there a restaurant in Soho (London), but there are locations in Zurich, Winterhur, Berne and Basel. Tibits has been serving healthy vegetarian food for over a decade and was established by three brothers and the according to the Guiness Book of World Records, their restaurant in Zurich is the oldest vegetarian restaurant in the world! The cookbook is filled with delicious, seasonal recipes and it was hard to choose which one to do for this blog! But after much deliberation, the Warm Dal with Spinach won! I was lucky enough to have some super fresh, organic spinach on hand from my inlaws kitchen garden. I especially love the photo of the spinach in the basket, basking in the sunny autumn day! But remember you can use any dark green leafy vegetable if you don’t have spinach on hand…. kale works just as well too! Serve in warm bowls with some wholewheat pita bread or brown rice or maybe just a simple side salad! YUMMY! The flavours in this recipe are perfection. And I love it that it has turmeric, the new queen of spice that research says may help ward of dementia and reduce the risk of cancer. I’m in! Be sure to check out ‘tibits at home’ cookbook at http://www.tibits.co.uk and also their restaurants too! I’m lucky enough to be heading to their Soho location in mid-October to check out their Autumn menu and will be posting my review here! So stay tuned!!!!
- 250 g red lentils
- 1 onion
- 20 g fresh ginger
- 4 tbsp rapeseed oil
- 1 tsp mustard seeds
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp garam masala
- 1 tsp turmeric
- 500 g fresh spinach
- 400 ml coconut milk
- 200 ml water
- freshly ground sea salt and black pepper
- 1/2 lemon, juiced
- 1 cloves garlic
- Cook the lentils for about 8 minutes in water and then drain.
- Peel and finely chop the onion and garlic. Peel the ginger and grate finely. Heat a frying pan, then add the oil and sweat the onion until transparent. Add the garlic, ginger and spices and fry for 1 minute, until the mixture develops its fragrance.
- Wash and pluck the spinach, add to the pan and cook for 2-3 minutes.
- Add coconut milk and water, and stir well.
- Add the drained lentils, mix in well and cook for a further 5 minutes.
- Season to taste with sea salt, freshly ground black pepper and lemon juice.