300g red split lentils (washed and drained)
1 large onion
4 garlic gloves
1 handful of spinach
400ml can of coconut milk
1tsp caraway seeds
1tsp smoked paprika
Fresh parsley or coriander (optional)
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.