Coconut Lentil Dhal

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Ingredients

2 tbsp coconut oil

1 onion, finely chopped

1 tbsp each: garlic & ginger, finely chopped

1 tsp each: paprika, turmeric, cumin, garam masala

3 cups veggie stock

1 cup coconut milk

200g tinned tomatoes

1 tsp salt,

½ tsp pepper

1 tbsp sugar

2 cups baby spinach

Plain yoghurt

Chopped coriander

Roti

Lemon wedges

1 cup rice

Rinse lentils under cold water until it runs clear.

In a big pot, heat coconut oil. Cook onion 2-3 mins till soft. Add garlic & ginger, cook 1 more min. Stir in spices.

Add lentils, stock, coconut milk, tomatoes, salt, pepper, and sugar. Bring to a simmer. Cook for 20 mins, stirring now and then.

Stir through spinach till wilted, then take off the heat.

Serve with yoghurt, coriander, rice, roti, and lemon