Red Lentil Dahl & Wedges

Method

1. 1

   Heat the olive oil in a pan and fry the chopped onion until soft.

2. 2

   Add the garlic and ginger purée, give it a stir, then sprinkle in the spices and mix well.

3. 3

   Add the pepper and stir again, then tip in the red lentils and pour over the coconut milk. Stir until everything is combined and creamy.

4. 4

   Add the chopped tomatoes and water, squeeze in a little lemon juice, and give it all a good mix.

5. 5

   Pop the lid on and let it simmer on a low heat until the lentils have softened and the sauce has thickened (around 20–25 minutes).

6. 6

   Meanwhile, microwave the whole potatoes for 10 minutes, turning halfway, until softened. Slice into wedges, spray with olive oil, season with salt and pepper, and air fry at 180°C for about 30 minutes, or until golden and crisp.

7. 7

   Once the dahl has thickened, stir through the spinach until wilted.

8. 8

   Serve up the red lentil dahl in bowls with a drizzle of double cream on top (optional) and your crispy potato wedges on the side. Enjoy!