INGREDIENTS:⠀

1 tsp coconut oil⠀
2 onions (diced)⠀
3 garlic cloves (finely chopped)⠀
1 heaped tbsp fresh ginger (peeled and grated)⠀
½ finely chopped red chilli (or 1/2 tsp dried chilli flakes)⠀
½ tsp cumin seeds⠀
½ tsp coriander seeds⠀
½ tsp mustard seeds⠀
2 tsp ground turmeric⠀
1 tsp garam masala⠀
1 ½ cups dried red lentils, uncooked (rinsed)⠀
1 tin of chopped tomatoes⠀
1 can of coconut milk⠀
2 cups vegetable stock⠀
Juice of half a lemon (or a couple of glugs of bottled lemon juice)⠀
A few handfuls of fresh spinach (washed)⠀
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INSTRUCTIONS:⠀

1. Cook the onions in the oil until soft, then add the garlic and chilli.⠀

2. Grind the cumin seeds, mustard seeds and coriander seeds in a pestle and mortar to release their flavours.⠀

3. Add the ground spices, as well as garam masala ginger, and turmeric to the pan, stir and cook for 1 minute.⠀

4. Add the stock/broth, tinned tomatoes, dry red lentils and coconut milk, stir well and simmer.⠀

5. Simmer until thick, about 15-20 minutes.⠀

6. Add the spinach and lemon juice just before serving.⠀