• Finely chop onion (see ingredients). • Rinse red lentils. Cut carrot into bite-sized chunks.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 4-5 minutes. • Add ginger paste, Mumbai spice blend and mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. • Add the water, coconut milk, tomato paste and vegetable stock powder. Stir to combine.

• Add carrot and lentils to the saucepan, then season with salt and pepper. Bring to a simmer, cover with a lid and cook, stirring occasionally, until the lentils are soft, 20-25 minutes. • Add baby spinach leaves and stir until wilted, 1 minute. TIP: If the dhal is looking a little dry, just add a splash of water.

• While the dhal is simmering, finely chop coriander(see ingredients). • In a small bowl, combine coriander and olive oil (2 tbs for 2 people / 1/4 cup for 4 people), then season to taste.

• When the dhal has 10 minutes cook time remaining, brush some coriander oil over both sides of a mini flourtortilla. • Heat a medium frying pan over medium-high heat, then add a tortilla. Cook until golden, 1-2 minutes each side. • Transfer to a paper-towel lined plate and repeat with the remaining tortillas and coriander oil.

• Tear herby flatbreads in half. • Divide Indian coconut lentil and veggie dhal between bowls. • Dollop with Greek-style yoghurt and serve with herby flatbreads. Enjoy!