From editor to reader: Super simple lentil dhal – perfect as a meat-free main or a stunning side to a comforting curry…
SERVES 4
- Coconut oil, for frying
- 1 red onion, finely diced
- 1 large thumb of ginger, peeled and finely grated
- 1 large clove of garlic, crushed
- Half tsp chilli paste, or chopped chillies
- 2 tsp turmeric
- 1 heaped tsp curry powder
- 1 tsp cumin
- 250g red split lentils, rinsed well
- 600ml vegetable stock
- Salt and freshly ground pepper
- 1 lime
- 2 large handfuls of spinach
TO SERVE
- Handful of roughly chopped fresh coriander and chilli flakes (optional)
- Heat the oil in a large pan over a medium heat and fry the onion for 8–10 mins until softened. Add the ginger and garlic, and fry for 1 min. Stir in the chilli paste, turmeric, curry powder and cumin. Gently fry for a further 1–2 mins, stirring to ensure the spices do not burn.
- Add the lentils to the pan, stirring well and coating in all the spices. Turn up the heat and add the stock. Bring the pan to the boil. Once boiling, reduce the heat and allow to gently simmer for 20 mins until the lentils are tender and the liquid has reduced. If the liquid is reducing too quickly, turn the pan down to low and add a little more stock if necessary.
- Season the lentils with salt, pepper and a squeeze of lime. When just ready to serve, gently stir through the spinach allowing it to slightly wilt. Remove the pan from the heat and add a little of the roughly chopped coriander (optional).
- Serve with an additional sprinkling of fresh coriander and chilli flakes for a little heat.