From Beki

Spinach, Coconut & Lentil Dahl

   * 200g split red lentils
   * 400ml water
   * 400ml coconut milk
   * 250g finely chopped onions
   * 75g dairy free margerine,
   * 5 garlic cloves-thinly sliced
   * 2 tsp whole cumin seeds
   * 1 1/2 tsp whole mustard seeds
   * 4 cloves
   * 3 tsp turmeric
   * 1 1/2 tsp chili powder
   * 4 thick slices fresh unpeeled ginger
   * 450g fresh, peeled & roughly chopped tomatoes
   * 300g spinach
   * lots of ground black pepper
   * juice of 1 large lime
   * 1 Tbsp fresh chopped coriander
   * 2 Tbsp fresh chopped mint
   * 1 tsp salt

Fry the onion in 50g of the margerine until golden. Add half of the sliced
garlic, cumin, mustard seeds & cloves. Cook gently for about 5 mins. Stir
in the turmeric & chili powder until well blended.

Add the lentils, water, coconut milk, ginger, tomatoes & spinach (I use the
frozen spinach). Bring to a simmer, add pepper and cook gently, stirring
occasionally, for 30 - 40 mins or until the lentils are soft and have
dissolved into the liquid.

Remove the pan from the heat.

Melt the remaining margerine in a small pan. When it gets frothy, add the
rest of the garlic and stir until it starts to colour. Add this to the
lentil mix.

Add the lime juice, corriander, mint & salt. Cover with lid & leave to sit
for 10 mins. Remove ginger chunks And serve with nann bread or any other
type of flat bread. YUMMY.

Serves: 4

Preparation time: 30-40 mins

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