Red Lentil Dahl

From the website deliciouseveryday.com

Serves 4

Ingredients

2 tbs olive oil

1 onion diced

1 tbs grated ginger

1 red chilli deseeded and finely chopped

2 courgettes, cubed

1 tomato finely chopped

2 tbs coriander, finely chopped

6 curry leaves

1 tsp yellow mustard seeds

2 tsp ground cumin

1 tsp ground coriander

1 tsp ground cinnamon

1 tsp ground turmeric

2 cloves garlic finely chopped

1 cup red lentils

3 cups vegetable stock

1 cup coconut milk

salt and pepper to taste

1 lemon juiced

Method:

1. Place a large pot over a medium heat. Add the olive oil and the onions, ginger, chilli, tomato and coriander stalks. Add a couple of pinches of salt. Cook, stirring occasionally, until the onions are sweet and golden, around 5 minutes.

2. Add the curry leaves and mustard seeds. When the mustard seeds start to pop add the rest of the spices and garlic. Cook until fragrant. Add the lentils, stock and coconut milk and when it starts bubbling reduce the heat to low.

3. Let the dahl bubble away for 20 minutes or so or until the lentils collapse and the dahl becomes beautifully creamy. Taste and adjust the seasonings as necessary and add a squeeze of lemon.