Lentil Dahl

This Indian side dish is elevated with a refreshing dollop of natural

250g red lentils

1 red onion, diced

½ inch fresh ginger, sliced in large chunks

5g mustard seeds

5g cumin seeds

30g garlic, grated

1 red chilli, diced

220ml coconut milk

750ml vegetable stock

300g chopped tomatoes

200g baby spinach

Natural yogurt

50ml olive oil

10g sea salt

In a large pan heat the olive oil and sweat off the chopped onion with the garlic. Add the crushed seeds.
Add in the chillies and ginger. Cook for another minute or so.
Add the lentils and stir well to coat everything in the flavoured oil.
Add the stock and allow to cook for a few minutes.
Then add the chopped tomatoes and the coconut milk. Turn down the heat and simmer gently for 15 minutes.
Take the pan off the heat and take out the ginger, adjust the seasoning if necessary.
Just before serving add finely shredded spinach leaf.
Serve with a generous spoonful of natural yogurt.