Red lentil tomato & chili daal

• 150g Red Split Lentils
• 1 Small Red Chilli (Only use half if you like it mild)
• 1 Small Red Onion
• 2 Cloves Finely Chopped Garlic 
• 150g Tomatoes Chopped
• 600ml Vegetable Stock 
• 2 tbsp Tomato Puree (Plus 1/2 cup Hot Water)
• Handful of Spinach 
• 1 tbsp Olive Oil 
• 2tbsp Dairy Free Yogurt

Spices

• 1/4 tsp Chilli flakes
• 1 tbsp Smoked Paprika 
• Pinch Ground Black Pepper
• 1 tsp Tumeric
• 1/2 tsp Coriander Seeds
• 1/4 tsp Ground Cumin Seeds
• 1/4 tsp Dried Ginger
• 2 Dried Bay Leaves

1. In a large pan on a medium heat dry fry all the dried spices and bay leaves listed in the ingredients
2. Finely chop the chilli, onion and tomatoes and add to the pan with the spices with a drizzle of olive oil and cook for around 4 minutes
3. Once the onions are browning, add the chopped garlic and cook for around 60 seconds
4. Stir in the tomato puree with the 300ml of vegetable stock, add to the pan and give everything a good mix
5. Add the red split lentils and sprinkle a little salt and cook for around 20 minutes, stirring when need to
6. Once the lentils have cooked give the mix a taste, and add any additional flavours if needed (I always add more tumeric)
7. Five minutes before serving add the spinach and allow to wilt
8. Serve up the daal, and garnish with fresh coriander, dairy-free yogurt and peppery rocket