Red Lentil Dal (Western Style)

I love dal, it’s one of my favourite vegetarian dishes (in fact any dishes, full stop). It’s hearty, full of flavour, filling, and easy to make. This particular one is not made in the traditional way, as in India there would not be any coconut milk or tinned tomatoes in the ingredients list. However, I liked the idea of the creaminess of the coconut milk and the subtle sweet flavour it would provide.

Ingredients:

• 200g red lentils, rinsed and drained
• Glug of extra virgin olive oil
• 2 onions, diced
• 5 garlic cloves, finely chopped
• 1 tbsp fresh ginger, peeled and grated
• 2 red chillies, seeds removed and finely chopped
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp English mustard
• 2 tsp turmeric
• 1 tsp garam masala
• 1 x 400ml tin chopped tomatoes
• 1 x 400ml tin coconut milk
• 500ml vegetable stock
• Salt and pepper
• Juice of half a lemon
• 2 handfuls fresh spinach, washed and chopped

Method:

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.

Mix the cumin, coriander and mustard in a small bowl and add to the pan, along with the turmeric and garam masala and cook for 1 minute. Add the lentils, tomatoes, coconut milk and stock, then stir to combine.

Season with salt and pepper and cook on a low heat for 25-30 minutes until reduced and thick. Stir in the lemon juice and spinach, then cook for a further 5 minutes.

Serve with rice, naan bread or rotis and poppadoms!