Lentil dal sandwich

Method

1. Cut 4 thin slices from the red onion, before finely dicing the rest.
2. Pour the lentils into a saucepan and add the stock. Place the pan over a high heat and bring to the boil. Skim off any foam that forms.
3. Reduce the heat to medium. Add the onion, carrot, turmeric, dried coriander, cumin, curry powder, garlic, ginger and coconut milk, and mix thoroughly. Simmer for 15–20 minutes, stirring occasionally, until the carrot and onion are cooked through. Remove from the heat. Blend with a handheld blender (optional).
4. Warm the oil in a frying pan over a medium-high heat. Add the mustard seeds and cook until the seeds begin to pop. Pour the mustard seeds over the dal. Then add the fresh coriander and stir through. Season with black pepper.
5. Spoon the yoghurt into a small bowl. Add the mint and lemon juice, and mix.
6. Lay some spinach leaves onto 5 slices of bread and spoon the dal on top. Top each one with yoghurt, followed by cucumber, raw red onion and spinach leaves. Then close the sandwiches with the remaining slices of bread. Cut each sandwich in half and serve.