Red lentil dahl

• Red split lentils300 g
• Coconut milk (tin)1 tin
• Brown onions150 g
• Chopped tomatoes (tin)1 tin
• Baby spinach100 g
• Garlic3 cloves
• Basmati rice300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, mild curry powder. Missing any? You can add them to your shop on the shopping list.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Chop the onion and garlic. Heat a tablespoon of oil in a large pan over a medium heat and cook them for 5 minutes until soft. Stir in 2 teaspoons of curry powder and cook for 30 seconds.150 g brown onions3 cloves garlic
2. Rinse the lentils in a sieve. Add them to the pan with the coconut milk, the chopped tomatoes and 400 ml of water. Bring to the boil, then simmer for 20 minutes, stirring now and then so it does not stick, until the lentils are soft and thick. Meanwhile, cook the rice following the pack instructions.300 g red split lentils1 tin coconut milk1 tin chopped tomatoes300 g basmati rice
3. Stir in the spinach until wilted, about 1 minute. Season well with salt: lentils need it.100 g baby spinach
4. Serve the dahl over the rice.

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