Smoky Lentil & Tomato Dhal

Ingredients

• 2 tbsp olive oil
• 1 onion, finely diced
• 2 carrots, finely diced
• 4 garlic cloves, finely grated
• 30 g fresh ginger, finely grated
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 2 tsp smoked paprika
• 1 tsp ground turmeric
• 1 tsp mild chilli powder
• 1 tbsp garam masala
• 2 tbsp tomato purée
• 350 g dried red lentils, rinsed
• 1 x 400 g tin chopped tomatoes
• 1 x 400 ml tin full-fat coconut milk
• 700 ml hot vegetable stock
• 100 g baby spinach
• 1 lime, juice only
• 15 g coriander leaves
• Fine salt and black pepper

Method

1. Heat the olive oil in a large saucepan over a medium heat. Add the cumin and mustard seeds and let them sizzle for 30 seconds, until fragrant and beginning to pop.
2. Add the onion and carrots with a good pinch of salt. Cook for 8 to 10 minutes, until soft and golden at the edges.
3. Add the garlic and ginger for 1 minute, then stir in the smoked paprika, turmeric, chilli powder and tomato purée. Cook for another minute, until the purée turns brick red and the spices smell rounded rather than raw.
4. Add the lentils, chopped tomatoes, coconut milk and stock. Bring to a gentle simmer and cook uncovered for 30 to 35 minutes, stirring regularly, until the lentils have completely softened and the dhal is thick but still spoonable.
5. Stir in the garam masala and spinach. Cook for 2 minutes, until the leaves have wilted, then add the lime juice. Taste and add salt or black pepper if needed.
6. Ladle into warm bowls and finish with the coriander. Add a splash of hot water when reheating; the lentils will continue to thicken as they stand.