Smoky Lentil & Tomato Dhal

Ingredients

• 350g red lentils, rinsed
• 1 x 400g tin chopped tomatoes
• 2 tsp smoked paprika
• 700ml hot vegetable stock
• Basmati rice or warm naan bread, to serve
• 2 tbsp tomato puree
• 100g spinach
• salt and black pepper to taste
• 1 onion, finely diced
• 4 garlic cloves, grated
• 30g ginger, grated
• 1 tsp ground cumin
• 2 tsp mild curry powder
• 1 x 400ml tin coconut milk
• 2 tbsp olive oil
• 1 tsp ground coriander
• 1 lime, cut into wedges
• Kachumber salad, to serve

Method

1. Melt the coconut 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 just starting to pop.
2. Tip in the onion and cook for 8 minutes until soft and sweet at the edges. Add the garlic and ginger and stir for another minute so the raw edge disappears.
3. Stir in the smoked paprika, turmeric and chilli powder and let them toast in the oil for 30 seconds. This short fry is what gives the dhal its deeper, smokier backbone.
4. Add the red lentils, split peas, grated carrot, chopped tomatoes, coconut milk and stock. Bring to a gentle simmer, stirring well so nothing catches on the bottom.
5. Cook for 30 to 35 minutes, stirring often, until everything has broken down into a thick, soft, creamy dhal. If it tightens up before the lentils are fully tender, loosen with a splash of water.
6. Stir in the garam masala, taste and season generously with salt. Squeeze in a little lime juice to brighten the richness.
7. Serve a portion now, then cool the rest before storing. It thickens as it stands, which makes it excellent for reheating, spooning over rice, or using as the base for a quick egg or roast veg dinner later.
8. When you reheat, stir in a splash of water to bring it back to a soft, spoonable consistency. The finished dhal should feel comforting and full-bodied, never watery or flat.