Vegan Lentil Dal

• servings: Serves: 2 to 3
• total time: 37 minutes

Ingredients

For the tarka:

2 tbsp neutral oil or coconut oil

1 tsp mustard seeds

1 tsp cumin seeds

1 medium white onion, finely diced

4 cloves garlic, minced

1 tsp fresh ginger, grated

2 medium tomatoes, roughly chopped

1 tsp turmeric

1 tsp garam masala

1 tsp cumin

1 tsp chilli flakes

Salt to taste

For the dal:

250g red or yellow lentils, rinsed

800ml vegetable stock

100g fresh spinach

Large handful fresh coriander, to finish

Directions

Heat the oil in a large saucepan over a medium heat. Add the mustard seeds and cumin seeds and cook for 30 to 45 seconds until they begin to pop. Don’t walk away — they go quickly.

Add the onion and cook for 6 to 7 minutes until soft and golden. Add the garlic and ginger and cook for a further 2 minutes until deeply fragrant.

Add the tomatoes and all the ground spices. Stir well and cook for 4 to 5 minutes, pressing the tomatoes down until they break down into the base.

Add the lentils and vegetable stock. Stir well, bring to a boil, then reduce to a steady simmer. Cook for 20 to 25 minutes, stirring occasionally, until the lentils are tender and the dal has thickened. Add a splash more stock if it tightens too much.

Stir through the spinach and cook for 1 to 2 minutes until fully wilted and incorporated.

Taste and adjust seasoning generously. Ladle into bowls and finish with a handful of fresh coriander.