Lentil dhal

Nutritional information (per serving)

Ingredients

• 1 tsp olive oil
• 2 onions, chopped finely
• 1 tbsp grated fresh ginger
• 3 garlic cloves, chopped
• 1 tsp dried chilli flakes
• 1 1/2 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 3 tsp ground turmeric
• 2 tsp garam masala
• 1 cup (200g) dried red lentils, uncooked (rinsed and drained)
• 1 can (400g) chopped tomatoes
• 1 can (400ml) coconut milk
• 500 ml vegetable stock
• Salt and pepper
• Juice of half a lemon
• 3 handfuls of fresh spinach

To serve

• Naan bread

Method

1. Heat the oil in a large saucepan and cook the chopped onion for around 5 minutes until they are soft and starting to turn golden.
2. Add the ginger, garlic and chilli flakes and continue to cook for a further 5 minutes.
3. Crush together the cumin, coriander and mustard seeds and add these to the pan along with the turmeric and garam masala. Stir together and cook for 2 minutes taking care not to have the heat too high.
4. Stir in the lentils, tomatoes (with the juice), coconut milk and the stock. Give it a good mix and season with salt and pepper. Simmer on a medium heat for around 20 minutes until the mixture is nice and thick.
5. Finally, mix in the lemon juice and spinach until the spinach wilts. Serve with a warm naan bread and enjoy!