Silverbeet & Red Lentil Dal
A one-pot weeknight staple: warming, filling, and deeply flavoured. Silverbeet wilts into the lentils in the final minutes and adds earthy depth without overpowering.
Ingredients
- 250 g red lentils, rinsed
- 300 g silverbeet, stems finely sliced, leaves roughly torn
- 1 × 400 ml tin coconut milk
- 400 ml vegetable stock
- 1 onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp chilli flakes, or to taste
- 2 tbsp neutral oil
- Juice of half a lime
- Fresh coriander and flatbread or rice, to serve
Method
- 1Heat oil in a large pot over medium heat. Add onion and cook for 5–7 minutes until golden.
- 2Add garlic, ginger, cumin, coriander, turmeric, and chilli flakes. Stir for 1 minute until fragrant.
- 3Add the silverbeet stems and stir to coat in the spices. Cook for 2 minutes.
- 4Add lentils, coconut milk, and vegetable stock. Stir well. Bring to a gentle boil, then reduce heat and simmer uncovered for 18–20 minutes, stirring occasionally, until lentils are completely soft and the dal has thickened.
- 5Stir in the silverbeet leaves and simmer for 3 minutes until just wilted.
- 6Remove from heat, squeeze over lime juice, and taste for seasoning. Serve topped with fresh coriander, with flatbread or steamed rice alongside.