Red Lentil and Coconut Dahl with a Red Onion and Coriander Pickle

Ingredients

• 1 tsp Black Pepper
• 200 g Brown Rice cooked, to serve
• 1 tin Coconut Milk (400ml)
• 4 cloves Garlic finely sliced
• 2 tsp Ground Coriander
• 2 tsp Ground Cumin
• 1 Lime juice only
• 1 Red Chilli deseeded and chopped
• 500 g Red Lentils
• 2 Red Onion finely sliced
• 2 tsp Sea Salt
• 3 tbsp Soy Sauce or tamari
• 100 g SuperValu Baby Spinach
• 1/2 stick SuperValu Fresh Ginger peeled and finely sliced
• 1 tbsp SuperValu Medium Hot Curry Powder
• 2 tbsp SuperValu Oil
• 3 medium Tomatoes roughly chopped
• 1 tsp Turmeric
• 1 1/2 litres Water
• 1 tbsp Apple Cider Vinegar
• 1/2 Cucumber cut into small pieces
• 1 Red Onion thinly sliced
• 1 bunch SuperValu Fresh Coriander finely chopped
• 1 SuperValu Tomato