Creamy Red Lentil and Spinach Dahl

Ingredients

• 200gred lentils, rinsed well
• 400gtinned diced tomatoes
• 400mlcoconut milk
• 120gbaby spinach leaves
• 2 tbspyellow curry powder
• 3 clovesgarlic, minced
• 500mlvegetable stock or water
• 1 tbsplemon juice

Method

1. 1Place the lentils, stock, tomatoes, curry powder, and garlic in a large saucepan.
2. 2Bring to a boil, then reduce heat to low and simmer for 15-20 minutes until lentils are soft.
3. 3Stir in the coconut milk and simmer for another 5 minutes to thicken.
4. 4Fold in the baby spinach until just wilted.
5. 5Stir through the lemon juice to brighten the flavours.
6. 6Serve warm on its own or with steamed rice.