Step 1

Rinse the red lentils under cold running water, drain and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.