Morgans Dairy

Lentil Dahl

Ingredients

1 tsp coconut oil

2 small onions diced finely

2 garlic cloves finely chopped

2 tsp fresh ginger peeled and grated

½ finely chopped red chilli (or ½ tsp dried chilli flakes)

½ tsp ground cumin

½ tsp ground coriander

½ tsp mustard seeds

½ tsp ground turmeric

½ tsp garam masala

100g dried red lentils, uncooked (rinsed and drained)

200ml chopped tomatoes fresh or tinned

200ml coconut milk

250 vegetable broth/stock

Juice of half a lemon

2 handfuls fresh spinach washed

Method

This warming, spicy vegan dish is perfect for the cold, wintry evenings! Serves 2.

Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes until soft but not brown. Add the garlic, ginger and red chilli and cook for a few minutes.
Grind the mustard seeds lightly in a pestle and mortar, then add to the pan, along with the cumin, coriander, turmeric and garam masala and cook for 1 minute to let the spices cook out.
Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine. Season with salt and pepper and simmer on a low heat for 30 minutes until reduced and thick. Taste and add more chilli if desired.
Stir in the lemon juice and spinach until it wilts. Top with coriander.
Serve warm with rice, naan bread or poppadoms.