Red Lentil Dahl Heat olive oil (or coconut oil) in a large pan over medium heat. Add onionsdiced to the hot pan and cook gently for 5 minutes. Add the aromatics: garlic clovespressed, fresh gingerpeeled and grated and red chillifinely chopped to the pan and sauté for a few minutes. The red chilli can be replaced by ½ tsp of dried chilli flakes. Add the spices: cumin seedsfreshly ground, coriander seedsfreshly ground, mustard seedsfreshly ground, ground turmeric and garam masala to the pan and cook 1 minute. Stir in the main ingredients: dried red lentils, chopped tomatoes, coconut milk, and vegetable stock. Season with salt and pepper. Bring to a gentle simmer and cook 15–20 minutes, stirring occasionally, until the dahl is thick and the lentils are tender. Stir in the juice of half a lemon and fresh spinach until the spinach wilts. Serve the dahl warm with rice, naan, or poppadoms. It freezes well for later meals. Adapted from the original Veggie Desserts recipe.