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Chunky lentil dahl is not only a hearty and satisfying dish, but it's also a great vegan and gluten-free option! 

Ingredients:

• 250g dried lentils
• 1 tin of tomatoes
  
• 1 tin of coconut milk
  
• 1 bag of spinach
  
• 1 bag of white rice
  

Seasoning: salt, curry powder and chilli

Method:

1. Fry the lentils in a tablespoon of oil. Add the curry powder, coconut milk and tin of tomatoes. Refill the can with water and add this too.
2. Simmer for 15 minutes with a pinch of salt (adding salt at the start of cooking means you will need less, and you get a better taste).
   
3. Add the spinach and cook for another five minutes until the lentils are tender and the spinach is wilted.
   
4. Adjust seasoning and consistency to your taste.
   
5. Boil a medium pan of water and add the rice. Stir for a few minutes, cover with a lid and cook on a low heat for 12 to 15 minutes
   

Serving suggestion:

• Serve with nan bread or poppadums and mango chutney.
• Dhal is easy to freeze if you make a larger batch, and will keep for a maximum of three months. 
  
• Do not freeze the rice and only reheat rice once.
  

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