Red lentil dal recipe
 This could not be easier to whip up – and the base of this recipe (before the turmeric, coconut milk and spinach is added) can be used to make a Smoky enchilada bake. Dal freezes so well, so if the portions are a bit big, just freeze in an airtight container for up to 3 months for when you need a little warming up. This recipe is part of a Vegan budget meal plan for two. In March 2023, this recipe was costed at an average of £1.82 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 250g/9oz red lentils4 tbsp olive oil2 onions, finely chopped4 garlic cloves, finely choppedbig handful coriander stalks, finely chopped2 tsp ground cuminpinch dried chilli flakes3 fresh tomatoes, chopped2 tbsp soy sauce½ tsp ground turmeric¼ tin/100ml/3½fl oz coconut milk½ bag spinach or baby spinach (about 125–150g/4½–5½oz)salt and ground black pepper 250g/9oz red lentils 4 tbsp olive oil 2 onions, finely chopped 4 garlic cloves, finely chopped big handful coriander stalks, finely chopped 2 tsp ground cumin pinch dried chilli flakes 3 fresh tomatoes, chopped 2 tbsp soy sauce ½ tsp ground turmeric ¼ tin/100ml/3½fl oz coconut milk ½ bag spinach or baby spinach (about 125–150g/4½–5½oz) salt and ground black pepper Method Rinse the red lentils under cold running water, drain and set aside. In a saucepan, heat the olive oil over a medium heat. Fry the onions with a pinch of salt for 5 minutes, before adding the garlic and frying for another minute until fragrant. Add the coriander stalks, cumin and chilli. Once warmed through, add the tomatoes and cook for 5 minutes, or until you have a tomato sauce.Add the rinsed lentils and 800ml/1½ pint water and simmer for 25 minutes, or until the lentils have completely broken down, then season to taste with salt and freshly ground black pepper.Put aside half of the lentils to make the Smoky enchilada bake. Once cool, store covered in the fridge until needed. If you aren't following the budget meal plan, you can freeze them to make dal another time.Add the turmeric and coconut milk to the remaining lentils and bring to a simmer. Stir in the spinach and as soon as it’s wilted, transfer to bowls and eat immediately. Rinse the red lentils under cold running water, drain and set aside. Rinse the red lentils under cold running water, drain and set aside. In a saucepan, heat the olive oil over a medium heat. Fry the onions with a pinch of salt for 5 minutes, before adding the garlic and frying for another minute until fragrant. In a saucepan, heat the olive oil over a medium heat. Fry the onions with a pinch of salt for 5 minutes, before adding the garlic and frying for another minute until fragrant. Add the coriander stalks, cumin and chilli. Once warmed through, add the tomatoes and cook for 5 minutes, or until you have a tomato sauce. Add the coriander stalks, cumin and chilli. Once warmed through, add the tomatoes and cook for 5 minutes, or until you have a tomato sauce. Add the rinsed lentils and 800ml/1½ pint water and simmer for 25 minutes, or until the lentils have completely broken down, then season to taste with salt and freshly ground black pepper. Add the rinsed lentils and 800ml/1½ pint water and simmer for 25 minutes, or until the lentils have completely broken down, then season to taste with salt and freshly ground black pepper. Put aside half of the lentils to make the Smoky enchilada bake. Once cool, store covered in the fridge until needed. If you aren't following the budget meal plan, you can freeze them to make dal another time. Put aside half of the lentils to make the Smoky enchilada bake. Once cool, store covered in the fridge until needed. If you aren't following the budget meal plan, you can freeze them to make dal another time. Add the turmeric and coconut milk to the remaining lentils and bring to a simmer. Stir in the spinach and as soon as it’s wilted, transfer to bowls and eat immediately. Add the turmeric and coconut milk to the remaining lentils and bring to a simmer. Stir in the spinach and as soon as it’s wilted, transfer to bowls and eat immediately. Recipe tips If following the meal plan, buy a standard 400ml tin of coconut milk and divide it between this dal, the courgette, coconut and spinach noodles and the storecupboard curry. The rest of the bag of spinach is used in the noodle salad. The coriander stalks will be left from other recipes, but if you aren't following the plan a handful of coriander (stalks and leaves) can be used instead.