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Spinach, Coconut and Lentil Dahl

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Ingredients
  

  • 200 g red split lentils green work ok
  • 400 ml water
  • 400 ml coconut milk about one can
  • 250 g finely chopped onion
  • 75 g margarine
  • 5 clove garlic chopped
  • 2 tsp cumin seeds
  • 1½ tsp mustard seeds (optional)
  • 3 tsp turmeric
  • 1½ tsp chili powder
  • 4 thick slices of fresh ginger
  • 450 g chopped tomatoes about one can
  • 300 g spinach
  • 1 juice large lime
  • 1 tbsp fresh coriander or ground coriander
  • 2 tbsp fresh mint
  • 1 tsp salt more if needed
  • 1 dollop vegan sour cream

Instructions
 

  • Fry the onion in the margarine. Add half of the garlic, cumin, mustard seeds. Cook for 5 minutes, then stir in the turmeric and chili.
  • Add the lentils, water, coconut milk, ginger, tomatoes, and spinach. Bring to simmer. Cook until lentils have dissolved. About 30-40 minutes.
  • Stir in vegan sour cream to desired taste at the end. Eat with rice and vegan samosas.