Rebecca Gawthorne’s Easy Maple Dahl

• 2 tbsp olive oil
• 1 large brown onion, diced
• 4 garlic cloves, finely chopped
• Thumb-sized piece of ginger, grated
• 1 small red chilli, finely diced
• 1 tsp turmeric
• 1 tsp garam masala
• 1.5L vegetable stock
• 300g red split lentils
• 1 tbsp pure maple syrup (preferably golden grade for its delicate taste)
• 400ml coconut milk
• 100g fresh baby spinach

To serve:

• 1 red chilli, finely sliced
• 1 tbsp coconut milk
• Black sesame seeds
• Naan

1. Heat oil in a large pot and sauté onion and garlic until soft.
2. Add the ginger, red chilli, turmeric and garam masala and cook for two minutes.
3. Cover with stock, bring to a boil, stir in the lentils and cook for 10 minutes.
4. Reduce heat and simmer for a further 15 minutes with the lid off.
5. Add the maple syrup and coconut milk and stir through.
6. When ready to serve, add the spinach and stir through until wilted.
7. Garnish with red chilli, sesame seeds and a drizzle of coconut milk.
8. Serve with naan.