Red Lentil Dahl

Ingredients

• Onions

  Sweet, raw

  2 onion or 662g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Flaked Tuna with Chilli

  Single serving can - Woolworths

  50g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Mustard seed

  Spices, ground

  ½ tsp or 1g

• Turmeric

  Spices, ground

  2 tsp or 4g

• Curry Paste, Garam Masala

  Patak's

  ⅓ tablespoons or 17g

• Lentils

  Sprouted, raw

  200g

• Tomatoes

  Red, ripe, cooked

  1 medium or 123g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  400g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Spinach

  Raw

  200g

Directions

1. Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.
2. Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute.
3. Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick. If you have time, you can leave it a little longer on a very low heat for even more flavor (just stir often and check it doesn't scorch on the bottom of the pan).Taste and add more chilli if desired.
4. Stir in the lemon juice and spinach until it wilts.
5. Serve warm with rice, naan bread or poppadoms.