Dahl is a tasty and nourishing lunch, always handy to have in the fridge, you can spice it up as you like.
A splash of olive oil
2 shallots/small onion
2/3 cloves garlic
An inch of ginger grated
1tsp ground cumin seed
1tsp ground coriander
1tsp ground turmeric
½ sml finely chopped chilli
200g yellow lentils or mung dahl
100g red lentils
Juice of one lemon
1/2 litres water or vegetable stock
250g washed spinach
I sml bunch chopped coriander
Cover the lentils and soak overnight in cold water.
In a pot gently heat the olive oil, add the finely chopped shallot, ginger, garlic, chilli and sweat gently without colour.
Add the spices, cook for a minute to release flavour then add the lentils.
Cover with one litre of the water/stock, bring to the boil, lower the heat and simmer gently for 1hr.
Add more water as needed to reach the required consistency.
Use a stick blender if you prefer a smoother dahl.
Add salt, pepper and lemon juice to taste.
Add the spinach and stir through to wilt.
Serve with warm flatbread, greek yoghurt or cucumber raita.