Ingredients
- 20g coconut oil
- 1 onion, finely chopped
- 25g fresh root ginger, peeled and thinly sliced
- 3 garlic cloves, finely chopped
- 2 tsp turmeric
- 2 tsp cumin
- 1 tsp chilli powder
- 200g split lentils, soaked for 30 minutes
- 400g tinned chopped tomatoes
- 400g tinned coconut milk
- 70g raisins
- 100g fresh spinach leaves
- Salt and pepper
- Heat the coconut oil in a large pan over medium heat, add the onions and sauté for seven minutes. Add the ginger and garlic and sauté for a further three minutes.
- Add the spices, lentils, tomatoes, coconut milk and raisins and simmer over a medium heat for 20 minutes.
- Add the spinach and cook for a further five minutes.
- Season with salt and pepper and serve with vegan coconut yoghurt, poppadoms or naan bread.
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