The Best Red Lentil Dahl

Ingredients

2 tablespoons coconut oil

1 large onion, finely chopped

2 garlic cloves, minced

1 tablespoon grated ginger

2 teaspoons ground turmeric

½ teaspoon cumin

½ teaspoon coriander

½ teaspoon dried chilli flakes (recommend to leave out if kids are eating)

1 teaspoon garam masala (TIP: If you don't have all the whole spices, just use 3 teaspoons of Garam Masala instead.)

1 1/2 cup dry red lentils, rinsed

1 stock cube mixed into 2 cups boiling water

1 can, 14 oz coconut milk

1 can, 14 oz diced tomatoes

2 handful of fresh spinach / 2-3 cubes frozen

Sea salt and black pepper to taste

Garnish: skyr/greek yogurt, lime, fresh cherry tomatoes

Instructions
Heat oil in a large sauce pan and sauté onion for about 3-4 minutes over medium heat. Add garlic and sauté 1min. Mix in all the spices - add a small amount of water if too dry. Stir/mix for another minute.

Add the lentils, diced tomatoes, coconut milk and broth/stock, then stir to combine. Bring to boil then season with salt and pepper and reduce to medium/low heat for 15-20 minutes until thick. If you have time, you can leave it a little longer on a very low heat for even more flavor (just stir often and check it doesn't scorch on the bottom of the pan).Taste and add more chilli if desired. 

Simmer on a low heat for 20 minutes, stirring occasionally to stop it from sticking.

If it starts to dry out, add a little extra cold water or coconut milk.
Turn the heat off for a couple of minutes and allow it to thicken up.

Top with your choice of skyr/greek yogurt, lime, fresh cherry tomatoes.