Turmeric basmati rice and red lentil kitchari

Ingredients

For 1 serving

• Basmati rice30 g
• Red lentils35 g
• Turmeric0.5 teaspoon
• Cuminto taste
• Ginger3 g
• Coconut oil1 teaspoon
• Spinach50 g
• Saltto taste

Method

1. Put the basmati rice and red lentils in a sieve and rinse them under cold water until it runs clear; peel and grate the ginger.
2. In a small pan heat the coconut oil over medium heat with the cumin and ginger for 30 seconds, until they sizzle and smell fragrant.
3. Add the rice, lentils and turmeric and stir to coat; pour in the water (about 5 times the combined weight of rice and lentils), add a pinch of salt and bring to the boil.
4. Lower the heat and simmer for 18 minutes half-covered, stirring often, until the lentils break down and everything turns creamy; add a splash of hot water if it gets too dry.
5. Meanwhile wash the spinach and roughly tear it; stir it in for the last 2 minutes, until wilted.
6. Adjust the salt and serve hot.