Green Lentil Dahl

Serves 2-3

Another recipe for spicy Indian dahl for a chilly autumn day or cold winter nights. Serve with basmati or jasmine rice.

200ml dried green lentils

600ml water

3-4 tbsp olive oil

1 tsp nutmeg

1 tsp cinnamon

1 tsp ginger

1 tsp cardamom

200 ml coconut milk

200ml diced canned tomatoes

1 tbsp vegetable stock powder

Sea salt

Pre-cook the lentils in the water for about 30 minutes and drain the excess water. Finley grate the garlic and in a saucepan, fry the garlic and the spices in the olive oil on low heat for 1-2 minutes. Add the pre-cooked lentils to the spices and fry on low heat for 3-5 minutes. Add the diced tomatoes and the coconut oil and let it all simmer for about 30 minutes. Serve with your favourite rice.