Ginger dahl with crunchy flatbread and coriander

• Heat a light drizzle of olive oil in a large deep frying pan with a lid and fry the garlic, the ginger, the yellow onion and half of the red onion, for 1 - 2 minutes over medium-high heat (see tip).
• Add the massala, the yellow curry spices and the carrot and fry for 1 minute.
• Add the coconut milk, water and stock cube (see pantry for amount) and bring to a boil.

Tip: If you don't like raw onion, fry all of the red onion in this step.

• Add the red lentils to the pan. Put the lid on and let the dahl cook for 14 - 16 minutes. Feel free to add some more water if the dahl seems too dry.
• Peel, core and dice the apple.
• When there is 10 minutes cooking time left, add the apple to the dahl.
• Wash and carefully add the egg to the pot or saucepan boil for 5 - 7 minutes. Then, rinse the egg under cold water, then remove the shell and cut the egg in half.

• Bake the flatbread in the oven for 2 - 3 minutes or until crunchy.
• Finely chop the fresh coriander and parsley. Finely dice the tomato.
• Cut the lime into 4 wedges.
• In a bowl: mix the tomato, the remaining red onion, the coriander and parsley. Keep some coriander and parlsey apart for garnish. Add the juice of half a lime wedge per person. Season with salt and pepper.

• Squeeze one lime part per person over the dahl and stir well. Add more to taste. Season with salt and pepper.
• Roughly chop the almonds.
• Break the flatbread to pieces.