Warming Winter Greens Dahl (Vegan)

_INGREDIENTS:

• 1 Tbsp coconut oil or butter 
• 1 large brown onion or two small
• 5 cloves garlic
• 1 Tbsp ginger 
• 1 carrot 
• 400g uncooked split red lentils 
• 1 tsp coriander 
• ½ tsp turmeric 
• ½ tsp cumin 
• 1 tsp garam masala
• 1 litre vegetable stock 
• 1 tin chopped tomato 
• 120ml coconut milk (small coconut milk tin) 
• Juice of 1 small lemon or half a large lemon
• 120g your favourite winter greens - Cavolo Nero, kale, silverbeet or spinach

_{INSTRUCTIONS:}

1. Roughly chop the Cavolo Nero or your chosen greens and set aside
2. Rinse the lentils and set aside
3. Dice the onion and carrot. Mince the garlic and ginger.
4. Heat a large pot with oil and bring to medium heat. Add the onion, carrot, ginger and garlic. Sauté for 5 minutes until the onions are translucent but not browned.
5. Add the spices: Coriander, turmeric, cumin and garam masala. Cook for 30 seconds until fragrant. 
6. Add the lentils and vegetable stock. Cover the pot with a lid and simmer for 10-12 minutes until most of the liquid has been absorbed by the lentils. 
7. Add the tinned tomatoes and mix through, leave to cook down for 2 minutes. Pour in the coconut milk. Simmer for a further 10 minutes on low heat, stirring the pot often.
8. Mix through the greens until just wilted. Squeeze over the lemon juice. Season with salt and pepper as required.
9. Drizzle with yogurt on top of you wish and serve with naan bread.

‍Tip: If you only have a large can of coconut milk and end up with extra, freeze the excess in ice cube trays and use to make smoothies, curry, chia pudding or overnight oats. 

‍To freeze the dhal: Place into an airtight container for up to 6 months. To reheat, remove from the freezer and transfer into a pot and reheat on the stove until piping hot. Add more stock or water if it's too thick.