Red Lentil and Coconut Dhal with Rice

Steps

1. Heat a drizzle of oil in a pot (with a lid) on medium heat. Cook onion, garlic, ginger, kaffir lime and lemongrass for about 3 minutes, until soft. If mixture starts to stick, add a splash of water. Add curry paste, lentils, a drizzle of the coconut milk. Cook for 1 minute, stirring, until fragrant.
2. Increase heat to high, add remaining coconut milk, ½ cup water, soy sauce, sugar and lemon juice. Stir to combine and bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes, stirring occasionally, until lentils are tender. If dhal is looking too dry, add ¼–½ cup more water
3. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
4. While rice is cooking, remove core and seeds from capsicum and dice 1.5–2cm. When dhal has 5 minutes cook time remaining, add capsicum to pot. Dice tomato 1cm and roughly chop coriander and baby spinach. Set aside.
5. When dhal has finished cooking, stir through tomato and spinach and season to taste with salt. Remove from heat and cover to keep warm.
6. Spoon 3/4 cup cooked rice per person into bowls and ladle red lentil and coconut dhal on top. Garnish with coriander, cashew nuts and squeeze over lemon juice (if using).