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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

Optional: ground ginger

Method:

1. Fry the lentils in a tablespoon of oil. Add ground ginger if using, curry powder and crushed chilli. Stir well and season with salt.
2. Add the chopped tomatoes and coconut milk. Refill the can with water and add this too.
3. 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).
   
4. Add the spinach and cook for another five minutes until the lentils are tender and the spinach is wilted.
   
5. Adjust seasoning and consistency to your taste.
   
6. While the lentils are simmering, 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 naan or poppadum 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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