Healthy. Cheap. Easy. Three keywords when it comes to recipes lately at our house. Lentils are just that healthy, cheap and easy to work with and they are so energizing and filling. Last week I made this dahl for dinner and Neil took it to work for lunch the next day. That same day he had the opportunity to go out for lunch (for free) but decided he would rather have leftover dahl, brussels sprouts and rice <-- that's how good this recipe is; don't believe me? Try it out for yourself and see.

French Lentil Dahl

• 1 teaspoon coconut oil
• 1 red onion, Diced
• 1 carrot, Peeled and Diced
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 15oz lite coconut milk
• 1 teaspoon ume vinegar
• 1 medium tomato, diced
• 2 cups French Lentils, cooked

Melt the coconut oil in a medium heavy bottom pot over medium heat. Add the carrot and onion; sautee for 7-10 minutes until softened. Stir in the garlic, curry powder, salt and pepper. Add the coconut milk, tomato, ume vinegar and lentils. Bring to a simmer, cover and reduce to low. Cook for 30 minutes. You can leave it as is but if you would like it a bit creamier remove 1-1.5 cups of the dahl and blitz in your blender until smooth; return to pot and stir to combine. Serve with rice over a bed of baby spinach.