Serves: 6

Preparation and cooking time:  20 minutes + 6 hours in a slow cooker

Ingredients

• 300g whole green dried lentils
• 4 cups hot water for soaking
• 2 tablespoons extra virgin olive oil
• 1 red onion, finely diced
• 1 tablespoon grated ginger
• 4 garlic cloves, minced
• 1 cinnamon stick
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground garam masala
• 1 teaspoon smoked paprika
• 400g tin diced tomatoes
• 300ml tin coconut milk
• 2 teaspoons salt
• Handful fresh coriander
• Plain yoghurt (Greek or natural)
• Basmati rice 

Method

1. Rinse dried lentils in a colander under running water. Transfer rinsed lentils to the bowl of a slow cooker, add 4 cups hot water and soak for 1 hour.
2. Heat olive oil in a large shallow frying pan over medium heat. Cook onion, ginger, garlic and cinnamon for 5 minutes until onion is caramelised. 
3. Add the ground spices, stirring for 2 minutes until fragrant. 
4. Transfer onion mixture to the slow cooker, along with the tomatoes, coconut milk and salt. Mix well. 
5. Cover and cook on low for 6 hours. Meanwhile, cook rice according to packet instructions. 
6. Once cooked, the finished dal should resemble loose porridge.  
7. Serve with cooked rice, topped with plain yoghurt (or vegan substitute) and coriander leaves.