Turmeric Lentil & Coconut Dahl

• 400 g red lentils, rinsed
• 400 mL coconut milk
• 1 whole brown onion, diced
• 4 clove garlic, minced
• 2 tbsp ginger, grated
• 2 tsp ground turmeric
• 2 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp chilli flakes
• 750 mL vegetable stock
• 400 g diced tomatoes, tinned
• 100 g baby spinach
• 2 tbsp vegetable oil
• salt

Steps

1. 1

   Heat the oil in a large heavy-based pot over medium heat. Cook the onion for 5 minutes until soft, then add garlic and ginger for 1 minute more.

   Start 5 min timer
2. 2

   Stir in the turmeric, cumin, coriander, and chilli flakes. Cook for 30 seconds — enough to toast the spices, not enough to burn them.

3. 3

   Add the lentils, tomatoes, stock, and coconut milk. Stir well, bring to a simmer.

4. 4

   Simmer uncovered, stirring every 5-10 minutes so the lentils don't catch on the bottom, for 30 minutes. It's done when the lentils have fully broken down and the dahl coats the back of a spoon.

   Start 30 min timer
5. 5

   Stir through the spinach until wilted, about 1 minute. Season with salt to taste.