Spiced Coconut & Red Lentil Dhal

RED LENTIL & COCONUT DHAL

1 medium brown onion finely diced

2 garlic cloves, finely minced

2 tablespoons rice bran oil

2 litres chicken or veg stock

Squeeze of lemon juice

Salt and pepper to taste

50g Spinach leaves (optional)

¼ cup Fresh Coriander (optional)

Heat oil in a saucepan over medium heat, cook onion and garlic for 5 minutes or until tender.

Add Providore coconut, spice and lentil pack, stir for two minutes then add stock. bring to the boil then reduce heat to low. Simmer partially covered for thirty minutes or until lentils have softened.

Cook uncovered stirring occasionally, for 20 to 30 minutes or until thickened. Remove from heat. Stir in spinach and coriander if using.

Serve in bowls as a side dish to curries or with pappadams and Providore brinjal pickle.

Serves 8