Method

• Heat a pan with some olive oil. Chop the onion, the garlic and the courgette, grate the carrots (I used a food processor) and add the mix to the pan.
  
• Add all the spices and salt, stir well and let it fry for 3-5 minutes.
  
• Add lentils and the can of coconut milk, add some more salt and stir well.
  
• Bring the dahl to the boil, then reduce to simmer for 30-40 minutes, until lentils are cooked through.
  
• Switch off the heat and stir in a handful of fresh spinach.
  
• Top up with fresh herbs of your choice.