Red lentil dal with basmati rice

Ingredients

For 2 servings

• Red lentils120 g
• Basmati rice100 g
• Canned peeled tomatoes200 g
• Red onion1
• Garlic1
• Extra virgin olive oil1 tablespoon
• Saltto taste

In season: October – March

Method

1. Put the red lentils in a sieve and rinse them under cold water until it runs clear; peel and finely chop the red onion and garlic.
2. Heat the oil in a saucepan over medium-low heat, add the onion and garlic and fry gently for 4–5 minutes, stirring, until the onion is soft and translucent.
3. Add the lentils, the peeled tomatoes crushed with a fork and about twice the lentils' volume in water; bring to the boil, then lower the heat, half-cover and cook for 20 minutes, stirring often, until the lentils break down into a thick purée. If it gets too dry, add a splash of hot water.
4. Meanwhile, bring a small pan of water to the boil, salt it, rinse the basmati rice and cook it for 10–12 minutes over medium heat, until tender; drain.
5. Season the dahl with salt at the end and serve hot alongside the rice.