Red Lentil Dahl Red Lentil Dahl 1 teaspoon olive oil Heat Brown Aromatize Toast spices Add Simmer Finish Serve 2 onions (diced) 3 garlic cloves (pressed) 1 tablespoon fresh ginger (peeled and grated) ½ red chilli (finely chopped) ½ teaspoon cumin seeds (freshly ground) ½ teaspoon coriander seeds (freshly ground) ½ teaspoon mustard seeds (freshly ground) 2 teaspoons ground turmeric 1 teaspoon garam masala 1 cup dried red lentils 1 can chopped tomatoes 1 can coconut milk 2 cups vegetable stock ½ lemon juice of half a lemon 2 handfuls fresh spinach Heat. Heat olive oil (1 teaspoon) (or coconut oil) in a large pan over medium heat. Brown. Add onions (2, diced) to the hot pan and cook gently for 5 minutes. Aromatize. Add the aromatics: garlic cloves (3, pressed), fresh ginger (1 tablespoon, peeled and grated) and red chilli (½ , finely chopped) to the pan and sauté for a few minutes. The red chilli can be replaced by ½ tsp of dried chilli flakes. Toast spices. Add the spices: cumin seeds (½ teaspoon, freshly ground), coriander seeds (½ teaspoon, freshly ground), mustard seeds (½ teaspoon, freshly ground), ground turmeric (2 teaspoons) and garam masala (1 teaspoon) to the pan and cook 1 minute. Add. Stir in the main ingredients: dried red lentils (1 cup), chopped tomatoes (1 can), coconut milk (1 can), and vegetable stock (2 cups). Season with salt and pepper. Simmer. Bring to a gentle simmer and cook 15–20 minutes, stirring occasionally, until the dahl is thick and the lentils are tender. Finish. Stir in the juice of half a lemon (½ lemon) and fresh spinach (2 handfuls) until the spinach wilts. Serve. Serve the dahl warm with rice, naan, or poppadoms. It freezes well for later meals. Adapted from the original Veggie Desserts recipe.