A one-pot easy dish bursting with creamy coconut, tender red lentils, warming spices and fresh vibrant spinach. It's the perfect 'empty fridge' dinner! Vegan & GF.
Add the red lentils, creamed coconut, stock and honey/maple syrup into the pan. Stir well and bring to a boil. Lower the heat to a simmer and let the pan gently bubble for 20-25 minutes, stirring occasionally, until the lentils are soft and the dhal is creamy.
Stir in the white wine vinegar and spinach, then season generously with sea salt & black pepper. Simmer for a minute or so more, until the spinach has wilted.
Serve the dhal over rice sprinkled with chopped fresh coriander, toasted cashew nuts and slithers of thinly sliced red onion.
Any leftovers can be refrigerated in an airtight container for up to 4 days. This dhal also freezes brilliantly for up to 3 months.
If you would prefer to use coconut milk instead of creamed coconut, substitute the creamed coconut with a 400ml tin of coconut milk and reduce the vegetable stock to 200ml.
Vegan: Use maple syrup rather than honey.
Recipe courtesy of georgieeats.co.uk