Delicious Dahl

• 1 1/4 cups red lentils
• 1 cup coconut milk (lite)
• 3/4 cup water
• 1 cup vegetable stock
• 2 x 400 grams tins of chopped tomatoes
• 2 diced onions
• 4 cups chopped fresh spinach
• 1 tsp cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground black pepper
• 1/4 tsp cinnamon
• 1/4 tsp ground cloves
• chopped coriander leaves to garnish

1. Place all ingredients except coriander and rice in a pot
2. Bring to boil and simmer for 30 minutes until lentils are tender
3. Garnish with coriander

Chickpea and Red Lentil Soup

• 1 tsp ground cumin
• 1/4 tsp dried chilli flakes
• 1 tbsp olive oil
• 1 chopped onion
• 1 cup red lentils
• 2 cups vegetable stock
• 400 gram tin chopped tomatoes
• 400 gram tin chickpeas rinsed
• 2 tbsp fresh coriander leaves

1. Heat oil and add onion, cumin and chilli
2. Cook gently for 5 minutes
3. Stir in lentils, stock 1 1/2 cups water and tomatoes and bring to boil
4. Simmer for 15 minutes until lentils soften
5. Puree roughly with a stick blender
6. Add chickpeas and stir through
7. Garnish with coriander and a spoonful of yoghurt if desired