Lentil Dahl

Ingredients

• 1 teaspoon olive oil or coconut oil

• 2 onions diced

• 1 red pepper diced

• 4 garlic cloves finely chopped

• 1 tablespoon fresh ginger peeled and grated

• ½ tsp dried chilli flakes

• 1 tsp cumin

• 1 tsp coriander

• 2 tsp ground turmeric

• 1 tsp garam masala TIP: If you don't have all the whole spices, just use 3 teaspoons of Garam Masala instead.

• 200 dried red lentils, uncooked (rinsed and drained)

  1 tin of chopped tomatoes

• 1 tin coconut milk

• 400ml vegetable stock

• Salt and pepper

• 2 handfuls fresh spinach washed

Instructions

• Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.

• Add the cumin, coriander and mustard to the pan, along with the turmeric and garam masala and cook for 1 minute.

• Add the lentils, tomatoes with their juice, coconut milk and stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick. If you have time, you can leave it a little longer on a very low heat for even more flavour (just stir often and check it doesn't scorch on the bottom of the pan). Taste and add more chilli if desired.

• Stir in the spinach until it wilts.

• Serve warm with rice, naan bread or poppadoms & some natural yogurt. A squeeze of lemon is nice too!