Simple Red Pepper and Spinach Dahl

1 red onion, small dice
3 garlic cloves, crushed
1 red pepper, small dice
1 heaped tsp mild curry powder
100g split red lentils
1 tsp miso paste
200g chopped tomatoes
250-300ml water
40g spinach, chopped
1 tbsp lime or lemon juice
2-4 tbsp coconut yoghurt
Olive oil
Salt and pepper
To serve: Brussel Spout Red Cabbage and Hazelnut Slaw, fresh chilli, fresh coriander, dukkha, lime wedges, rice, flatbreads

Directions

Heat a drizzle of olive oil to a medium-sized saucepan and cook the onion and garlic for 5 minutes. Add in the red pepper, fry for 5 more minutes before stirring in the curry powder.

Pour in the red lentils, miso paste, chopped tomatoes and water. Stir well, bring to the boil and simmer over a gentle heat for 20-25 minutes, stirring occasionally until thick and creamy.

Just before serving, stir in the lime or lemon juice and the spinach. Stir to wilt.

Either stir in the coconut yoghurt or serve it on top of the dahl along with your favourite toppings. Enjoy with rice and flatbreads, too.

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