Red Lentil Tomato and Chili Dal
Ingredients
- 150g red split lentils
- 1 small red chilli (only use half if you like it mild)
- 1 small red onion
- 2 cloves finely chopped garlic
- 150g tomatoes chopped
- 600ml vegetable stock
- 2 tbsp tomato puree (plus 1/2 cup hot water)
- handful of spinach
- 1 tbsp olive oil
- 2 tbsp dairy free yogurt
Spices
- 1/4 tsp chilli flakes
- 1 tbsp smoked paprika
- pinch ground black pepper
- 1 tsp turmeric
- 1/2 tsp coriander seeds
- 1/4 tsp ground cumin seeds
- 1/4 tsp dried ginger
- 2 dried bay leaves
Preparation
In a large pan on a medium heat dry fry all the dried spices and bay leaves listed in the ingredients
Finely chop the chilli, onion and tomatoes and add to the pan with the spices with a drizzle of olive oil and cook for around 4 minutes
Once the onions are browning, add the chopped garlic and cook for around 60 seconds
Stir in the tomato puree with the 300ml of vegetable stock, add to the pan and give everything a good mix
Add the red split lentils and sprinkle a little salt and cook for around 20 minutes, stirring when needed
Once the lentils have cooked give the mix a taste, and add any additional flavours if needed
Five minutes before serving add the spinach and allow to wilt
Serve up the daal, and garnish with fresh coriander, dairy-free yogurt and peppery rocket
