Simple (spicy) red lentil Dahl

This dish is super simple but also satisfying (everything you want in a meal), it is the perfect accompaniment to an abundance of curry, served over a big bed of steamed rice and even stuffed into baked potatoes topped with creamy avocado and your set! I make this on a weekly basis and keep it in the fridge as an "emergency" meal, because it lasts and I find the flavours develop the longer you leave it

What you'll need:

*as with everything I have a tendency not to measure, so please use this as an approximate guide I've also left the recipe very simple with the option to add

1/2 cup of rinsed red lentils

1 chopped tomato

1 ear of corn

1 cup of water or veg stock (Vegeta is the brand I use)

1-2 dried birds eye chillies WARNING these are super HOT

optional spices (cumin, tumeric, coriander- dried or fresh, or even just a good quality curry powder)

Rinse your lentils, and add them to a pot with liquid of choice. Allow this to come to the boil then add the roughly chopped tomato and any spices, stir a few times, reduce heat and cover with a lid. Allow this to simmer away for around 15-20 mins or until all the liquid has been absorbed (you may need to add more) and the lentils are soft, finally stir through the corn serve with lots of fresh coriander