Red lentil dal bowl with basmati rice and spinach

Ingredients

For 1 serving

• Red lentils65 g
• Basmati rice45 g
• Spinach100 g
• Canned peeled tomatoes100 g
• Onion50 g
• Ginger4 g
• Turmeric1 teaspoon
• Cumin1 teaspoon
• Peanut oil8 g
• Cilantro3 g
• Saltto taste

Contains: nuts,

Method

1. Finely chop the onion, peel and grate the ginger; rinse the red lentils in a sieve until the water runs almost clear.
2. Heat the groundnut oil in a saucepan over medium heat, add the onion, ginger, turmeric and cumin and fry for 3 minutes, stirring, until the onion is soft and the spices smell fragrant.
3. Add the lentils, the tinned tomatoes crushed with a fork and enough water to cover by about two fingers. Bring to the boil and simmer over low heat for 20 minutes, stirring now and then, until the lentils break down and the dal is creamy; salt at the end and add water if it gets too thick.
4. Meanwhile, bring a small pan of salted water to the boil, rinse the basmati rice and cook it for 12 minutes, until tender but separate; drain.
5. Wash the spinach and stir it into the dal for the last 2 minutes, until wilted.
6. Serve the dal in a bowl next to the rice and finish with chopped coriander.