200g split red lentils
400ml water
400ml coconut milk
250g finely chopped onions
75g dairy free non-hydrogenated vegan margarine,
5 garlic cloves-thinly sliced
2 teaspoon whole cumin seeds
1 1/2 teaspoon whole vegan mustard seeds
4 cloves
3 teaspoon turmeric
1 1/2 teaspoon 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 tablespoon fresh chopped coriander
2 tablespoon fresh chopped mint
1 teaspoon salt
Directions:
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 and 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 and salt. Cover with lid and leave to sit for 10 mins. Remove ginger chunks and serve with nann vegan bread or any other type of flat bread.
Serves: 4
Preparation time: 30-40 mins
