Slow cooked red lentil dahl

Serves: 4

Ingredients:

• 1T olive oil

• 1 large onion, finely chopped

• 3 gloves garlic, finely chopped

• 1T fresh ginger, grated

• 1 tsp ground chilli

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• 2 tsp ground turmeric

• 1 tsp garam masala

• 1 cup dried red lentils

• 1 can (400g) chopped or whole tomatoes with juice

• 1 can (400g) lite coconut milk

• 2 vegetable stock cubes

• 3 cups tap water

• 3 handfuls spinach, washed

• greek yoghurt

Method:

1. Over medium heat in a non-stick frying pat heat the olive oil. Add the onion until translucent (approximately 3-5 minutes). Add the garlic, ginger and chilli and cook for a few minutes.

2. Add the cumin, and coriander seeds to the frying pan, along with the turmeric and garam masala. Cook for 1 minute.

3. Add the onion mixture to the slow cooker. To the slow cooker also add the dried lentils, tomatoes and coconut milk.

4. Mix the vegetable cubes into 2 cups of tap water. Stir and add to the slow cooker.

5. Place lid on slow cooker and cook on high for 4-5 hours or low for 8-10 hours.

6. Serve with: handful of fresh and washed spinach and a drizzle of lemon juice, dollop of greek yoghurt and either: brown rice, 1 jacket potato or naan bread.