Vegetable Dahl Nadia Lim

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Step 1

Combine lentils, stock and water in a large pot and bring to the boil. Reduce heat, cover and simmer until lentils are soft and almost mushy, about 30 mins

Step 2

Heat oil in a medium fry pan over medium heat. Add onion and cook for 6 to 7 minutes until starting to turn golden brown. Add a drizzle of oil, garlic and mustard seeds, ginger and spices. Cook for a further 2 to 3 minutes until the mustard seeds start popping.

Step 3

Add onion mixture, crushed tomatoes, most of the coconut milk (reserve 1/3 cup), salt and vegetables to the pot of lentils. Partially cover and simmer for 15-20 minutes until vegetables are tender. Stir a few times during cooking to avoid it catching and burning on the bottom of the pot. In the last few minutes stir in the spinach until wilted.

Step 4

Once cooked, season deal to taste with salt, pepper and lemon juice. Garnish with remaining coconut milk and corriander. Serve with rice naan or flatbread