1½ cups (375 g) dried red lentils

2 tbsp coconut oil (or other cooking oil)

1 onion, finely diced

1 tbsp finely chopped garlic

1 tbsp finely chopped ginger

1 tsp sweet paprika

1 tsp ground turmeric

1 tsp ground cumin

1 tsp garam masala (or curry powder)

3 cups (750 ml) vegetable stock

1 cup (250 ml) coconut milk

200 g (7 oz) canned diced tomatoes

1 tsp sea salt flakes

½ tsp freshly cracked black pepper

1 tbsp sugar (any type)

2 cups (100 g) baby spinach leaves

Plain yoghurt

¼ bunch coriander (cilantro), finely chopped

Crispy fried shallots (optional)

4 store-bought roti breads (optional)

Lemon wedges, for squeezing

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Rinse the red lentils in a fine-mesh sieve under running water until the water runs clear to remove excess starch.
Heat coconut oil in a deep frying pan over medium heat. Add diced onion and cook for 2–3 minutes until softened.
Add garlic and ginger, cooking for another minute until fragrant.
Stir in paprika, turmeric, cumin, and garam masala, and cook for 30 seconds to bloom the spices.
Add the rinsed lentils, vegetable stock, coconut milk, diced tomatoes, salt, pepper, and sugar. Stir to combine.
Bring to a gentle simmer and cook for about 20 minutes, stirring occasionally, until the lentils are soft and creamy.
Stir through baby spinach until just wilted, then remove from heat.
Serve warm in bowls topped with a swirl of plain yoghurt, chopped coriander, crispy shallots, and lemon wedges. Pair with warm roti or steamed rice.

Add diced sweet potato or pumpkin for extra texture and sweetness.

Use light coconut milk for a lighter version.

For more spice, add chilli flakes, cayenne, or a chopped green chilli.

The dal thickens as it cools; add a splash of stock or water when reheating.

Freezes well for up to 2 months — thaw and reheat gently on the stove.