Red Lentil Dhal with Rice and Apple Salsa

Steps

1. Start dhal Thinly slice brown onion and grate carrots. Heat a drizzle of oil in a medium pot (with a lid) on medium heat. Cook onion, garlic and ginger for about 3 minutes, until soft. If mixture starts to stick, add a splash of water. Add carrots, curry paste, lentils and a drizzle of coconut milk. Cook for 1 minute, stirring, until fragrant.
2. Increase heat to high, then add remaining coconut milk, 1 cup stock, soy sauce, sugar and lemon juice. Stir and bring to a boil. Reduce heat to low, cover and simmer for 20-23 minutes, stirring occasionally, until lentils are tender. If dhal is looking too dry, add ¼–½ cup more water.
3. Cook rice Combine rice, water and a pinch of salt in a medium pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
4. Make salsa Roughly chop spinach and set aside. Thinly slice white part of spring onions; dice tomatoes; finely dice apple. Toss all salsa ingredients in a small bowl and season to taste.
5. Finish dhal When dhal has finished cooking, stir through spinach and season to taste. Thinly slice green part of spring onions.
6. To serve Spoon rice into bowls, then top with dhal and salsa. Garnish with remaining coriander, almonds and green part of spring onion.