Coconut Red Lentil Dal

• 80 g red split lentils, rinsed
• 100 ml coconut milk
• 200 ml vegetable stock
• 7.5 g fresh ginger, grated
• 1 tsp ground turmeric and cumin, mixed
• 5 g coriander, chopped

Directions

1. 1Toast the spices with the ginger in 1 tbsp oil over medium heat for 1 minute, until fragrant.
2. 2Add the lentils and stock, bring to the boil, then simmer uncovered over low heat for 15 minutes, stirring now and then.
3. 3Stir in the coconut milk and cook 5 minutes more, until the lentils collapse into a thick, spoonable dal. Season with salt.
4. 4Finish with the coriander and serve with rice or flatbread.