About this recipe: Warm spices, creamy coconut milk, fresh tomatoes and courgettes combine to make this classic lentil dish that's ready to go in minutes. Serve with Indian breads and thick, plain yoghurt. Delicious!
For lentils and courgettes, use 2 x 400g cans red kidney beans, drained and rinsed. Purée one can with 100ml vegetable stock, made with a stock cube, and add to the spices with the coconut milk. Stir in the beans from the second can. Add 250g shredded spinach leaves with the tomatoes, then simmer uncovered for 8-10 minutes. Serve sprinkled with poppy seeds.
The dhal can be made up to 24 hours beforehand, stored in the fridge, or frozen for up to three months. Thaw if frozen, reheat with an extra 2 tbsp vegetable stock or water, and simmer for 1-2 minutes.
Lentil bolognese: Pour 500ml boiling vegetable stock, made with stock cubes, over 225g split red lentils and leave to soak. Heat 2 tbsp olive oil in a large pan and gently cook 1 large chopped onion for 5 minutes or until almost tender. Stir in 2 crushed garlic cloves and a pinch of ground cinnamon and cook for a few seconds. Add the lentils and stock to the pan with a 400g can chopped tomatoes with basil. Stir, then half-cover the pan with a lid and cook for 15 minutes or until the lentils are tender. Season to taste and serve on top of pasta or as the filling in a vegetarian cottage pie.