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Red Lentil and Spinach Dal

A soft, spiced lentil dal with wilted spinach and rice.

Ingredients

• 1 tbsp vegetable oil
• 1 onion
• 3 garlic cloves
• 20 g fresh ginger
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 250 g red lentils
• 400 g tinned chopped tomatoes
• 800 ml water
• 150 g baby spinach
• 300 g basmati rice
• 1 lemon

Method

1. Finely chop the onion. Peel and grate the garlic and ginger. Rinse the lentils in a sieve under cold water.
2. Heat the oil in a large pan over a medium heat. Add the onion and cook for 6 minutes, stirring now and then, until soft.
3. Add the garlic, ginger, turmeric and cumin and cook for 1 minute, stirring, until fragrant.
4. Stir in the lentils, tomatoes and water, and bring to the boil.
5. Turn the heat down and simmer for 20 to 25 minutes, stirring now and then so the lentils don't stick, until soft and thick. Add a splash more water if it gets too thick.
6. Meanwhile, cook the rice following the packet instructions.
7. Stir the spinach into the dal and cook for 1 to 2 minutes until wilted.
8. Taste and season with salt and pepper, then stir in a squeeze of lemon juice. Serve with the rice and the rest of the lemon cut into wedges.