Red Lentil Dahl

Blender Sauce:

Put the following in the blender:

• 1kg Fresh Tomatoes
• 1 x Can of Coconut Cream 400ml or some Olive Oil
• 6 x Garlic Cloves
• 1 x Tablespoon Fresh Ginger
• 1 x Tablespoon Garam Masala
• 1 x Teaspoon Turmeric
• 2-4 x Red Chillies
• 3 x Teaspoons of Vegetable Stock Powder

Blend thoroughly.

Additional Ingredients:

• 1-2 cups of dried red lentils
• Half a lemon 
• A few handfuls of fresh spinach leaves. 

Cooking Method:

1. Put the sauce in a large saucepan. Bring to boil.
2. Add 1-2 cups of dried red lentils. Bring to boil, then simmer.
3. Cook until lentils are soft - add water if it gets too dry. 
4. Once the lentils are soft, stir in the juice of half a lemon and a few handfuls of fresh spinach leaves. 

Pressure Cooker:

• Use a 1:3 lentil to sauce ratio and pressure cook on high for 8 minutes, then let stand (don't open) for another 15 minutes (natural steam release - don't open valve). The pressure cooker takes a while to heat up before it cooks.
• Once cooked, stir in the juice of half a lemon and a few handfuls of fresh spinach leaves. 

Serve with rice. It also goes well with Afghan Garlic Bread which you toast in an air-fryer.