This recipe is a nice variation on the standard red lentil dhal, with the citrussy (is that a word?) flavours of the lemon and lime giving this a fresh taste when combined with the coriander. I could (and have) eat loads of this!
300g red split lentils
1 large onion, finely chopped
4 tbs sunflower oil
2 tsp cumin seeds
2 cloves of garlic, crushed
1 tsp salt
1 tbs ground turmeric
1 fresh chilli, sliced thinly
1200ml good quality vegetable stock from bouillon
1 tsp fresh mint, finely chopped
2 limes, zest and juice
1 lemon, zest and juice
Small handful of fresh spinach, roughly chopped
Small handful of fresh coriander, roughly chopped
1. Heat the oil in a large saucepan then add the onion and saute gently for 10 minutes. Add the salt, spices and garlic and cook for a further 2 minutes.
2. Add the lentils and stock then simmer for 25 minutes, stirring occasionally.
3. Stir in the mint and the lemon and lime juice and zest.
4. Finally stir in the chopped spinach and coriander and serve immediately with rice or naan bread.