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Place the spinach, coconut milk, red lentils, and 400ml/14fl oz water in a large saucepan. Bring to the boil, then reduce the heat to a simmer. Cook for 15 minutes, or until the lentils are soft and the spinach has wilted.
Meanwhile, lightly toast the pitta bread and divide between four plates.
Once the dal is cooked, season with salt and pepper to taste. Serve the dal alongside the pitta bread, with a dollop of Greek yoghurt on top.