The easiest lentil concoction you will encounter this side of the stratosphere.
Ingredients (serves 3 ravenous and 4 moderately hungry people if you serve it with rice):
1 medium onion, finely chopped
2 cans organic brown lentils, drained
I cup red lentils
3 cups water
400 ml can coconut milk (organic if possible)
3 handfuls of baby spinach, chopped roughly
2 generous tablespoons of good quality plain yoghurt
2 vegetarian stock cubes
1 heaped teaspoon parprika
A handful of roughly chopped parsley
Throw everything into a largish saucepan, bring to the boil and then simmer until the red lentils are cooked. This takes about 25 minutes, but it varies a little. Make sure you stir the pot every 5 minutes or so as red lentils have a tendency to stick to the bottom of almost anything.
Add more water if things start to look like the Sahara desert.
Add more salt if you want.
I like this dhal to be more of a soup consistency. However, if you prefer a drier comestible, just add a little less water.