Spicy Red Lentil Dhal with Chilli & Coriander

INGREDIENTS

• 200g Red Split Lentils
• 1 small Onion – Diced Finely
• 1 Garlic Clove – Crushed
• 2 cm Thumb of Ginger – Grated
• 1 Red Chilli – Finely Diced and Extra for Garnish
• ½ tsp Turmeric
• ½ tsp Chilli Powder
• ½ tsp Ground Coriander
• ½ tsp Cumin
• 1 tin Chopped Tomatoes
• ½ tsp Honey (optional)
• 1 Vegetable Stock Cube
• 1 tbsp Butter or Vegetable Oil
• 160g Basmati Rice
• 10g Fresh Coriander – To Serve
• Salt
• Pepper
• 2 tbsp Natural Yoghurt – To Serve (optional)
• Squeeze of Lime Juice – To Serve (optional)

METHOD

1. Soak the lentils for 45 minutes – 1 hour in cold water.
2. Rinse thoroughly in a sieve and drain. Set aside.
3. Fry off the onion in a medium sized pot with the butter or oil on a medium heat.
4. After 5 minutes, add the garlic, chilli, ginger and spices, frying for a further minute.
5. Add the tinned tomatoes, stock cube and 500ml of water along with the stock cube to the pot and bring to a low boil.
6. If using, add the honey. Add the lentils and cook for 20 minutes until the lentils are soft and the mixture has come together.
7. Taste and season with salt and pepper if required.
8. While the dhal is cooking, prepare the rice according to packet instructions.
9. Serve the dhal on a bed of rice, topping with fresh coriander, chilli and if using, 1 tbsp of natural yoghurt and a squeeze of lime.