Red Lentil Dahl

Serves 6

1 tsp olive oil or coconut oil	Heat oil, soften onions 5 min	Add garlic, ginger, chilli, cook 1 min	Grind & add spices, cook 1 min	Add lentils, tomatoes, coconut milk & stock	Simmer 15–20 min until thick	Season with salt & pepper	Stir in lemon juice, wilt spinach
2 onions, diced
3 garlic cloves, finely chopped
1 tbsp fresh ginger, peeled and grated
1/4 finely chopped red chilli (or 1/2 tsp dried chilli flakes)
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp coriander seeds
1/4 tsp ground turmeric
1 tsp garam masala
1 cup / 190 g dried red lentils, uncooked (rinsed and drained)
1 can / 14 oz / 400 ml chopped tomatoes
2 cups / 500 ml coconut milk
2 cups / 500 ml vegetable broth/stock
salt and pepper
juice of half a lemon
2 handfuls fresh spinach, washed

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