Lentil and sweet lupin dal

2 onions
2 garlic cloves
3 cm ginger
3 tbsp oil
100 g red lentils
500 ml vegetable stock
100 g sweet lupin flour
1 tsp turmeric
1 tsp ground cumin seeds
2 tbsp tomato purée
3 tbsp chopped parsley
200 ml coconut milk
Salt and pepper
300 g basmati rice
600 ml water

Peel and chop the onions, garlic and ginger and sauté in the oil. Add the lentils and vegetable stock, simmer for 10 minutes. Stir in the sweet lupin flour, spices and tomato purée, add the parsley. Season with coconut milk, salt and pepper. Serve with the rice cooked in salted water.

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