Paps of Jura Dahl

Our thanks to Rob Parsons (Cap'n of the good ship Shanti and Brimble's First Mate) for this recipe that was dished up during the Scottish Islands Race. Chirpy Chick describes it as 'hot and spicy ... just like Rob' .

We have given this excellent recipe a difficulty rating of 'easy', however, if you decide to combine with a back-to-back 60 mile run , 12000 ft climb and 160 mile sail then we suggest you increase difficulty rating to 'medium'.

A partially consumed bowl of PJ Dahl

The Paps of Jura .. named after Rob's Dahl

Ingredients

Serves 4
      ·         1 tablespoon olive or coconut oil

·         1 onion

·         2 garlic cloves, minced

·         1 inch (2.5 cm) fresh ginger, peeled and minced

·         1 serrano chili pepper (or similar), seeded and minced

·         1 teaspoon ground cumin

·         1 teaspoon garam masala

·         ¼ teaspoon coriander

·         1 x 15oz (400g) can chopped tomatoes

·         1 x 15oz (400g) can coconut milk

·         1 cup red lentils

·         5oz (140g) baby spinach leaves

Instructions

In a large stock pot or saucepan, heat the oil.  Sauté the onion over medium heat until soft (5 min).

Add the garlic, ginger. Serrano, cumin, garam masala and coriander.  Cook until very fragrant (2 min).  Add tomatoes, scraping any brown bits that may have collected in bottom of the pan.  Cook, stirring occasionally, until the liquid has reduced and the tomatoes softened (5 min).