Red Lentil Dal

Ingredients

• 1 tsp olive oil or coconut oil
• 2 whole onions (diced)
• 3 cloves garlic cloves (finely chopped)
• 1 tbsp fresh ginger (peeled and grated)
• 1/2 whole red chilli (finely chopped, or 1/2 tsp dried chilli flakes)
• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1/2 tsp mustard seeds
• 2 tsp ground turmeric
• 1 tsp garam masala (or substitute 3 tsp garam masala if whole spices unavailable)
• 1 cup dried red lentils (200g, uncooked, rinsed and drained)
• 1 can chopped tomatoes (14oz/400ml)
• 1 can coconut milk (14oz/400ml)
• 2 cup vegetable broth (500ml)
• salt (to taste)
• pepper (to taste)
• 1/2 whole lemon juice (freshly squeezed)
• 2 handfuls fresh spinach (washed)

Instructions

1. 1

   Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes until softened.

2. 2

   Add the garlic, ginger, and red chilli to the pan and cook for a few minutes until fragrant.

3. 3

   Lightly grind the cumin, coriander, and mustard seeds in a pestle and mortar, then add to the pan along with the turmeric and garam masala. Cook for 1 minute until the spices are fragrant.

4. 4

   Add the lentils, chopped tomatoes with their juice, coconut milk, and vegetable broth to the pan. Stir well to combine.

5. 5

   Season with salt and pepper, then reduce heat to medium-low and simmer for 15-20 minutes, stirring often, until the curry is reduced and thick. Check that it doesn't scorch on the bottom and taste to adjust seasoning or add more chilli if desired.

6. 6

   Stir in the lemon juice and fresh spinach, cooking until the spinach wilts completely.

7. 7

   Serve warm with rice, naan bread, or poppadoms.

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