Easy Maple Dahl - Recipe by Rebecca Gawthorne

Ingredients

2 Tbs olive oil
1 large brown onion, diced
4 garlic cloves, finely chopped
Thumb-sized piece of ginger, grated
1 small red chilli, finely diced
1 tsp turmeric
1 tsp garam masala
1.5 L vegetable stock
300 g red split lentils
1 Tbs pure maple syrup (preferably golden grade for its delicate taste)
400mL coconut milk
100 g fresh baby spinach

To serve:

1 red chilli, finely sliced
1 Tbs coconut milk
Black sesame seeds
Naan

Method

Heat oil in a large pot and sauté onion and garlic until soft.

Add the ginger, red chilli, turmeric and garam masala and cook for two minutes.

Cover with stock, bring to a boil, stir in the lentils and cook for 10 minutes.

Reduce heat and simmer for a further 15 minutes with the lid off.

Add the maple syrup and coconut milk and stir through.

When ready to serve, add the spinach and stir through until wilted.

Garnish with red chilli, sesame seeds and a drizzle of coconut milk.

Serve with naan.

Credits: Maple from Canada

Photo Credits: Maple from Canada