Red lentil dal with spinach and rice

Ingredients for 4 portions

• 1 tbspRapeseed oil
• 1Yellow onion
• 3 clovesGarlic
• 2 tbspGinger, finely grated
• 1Chili, deseeded
• 1 tspCumin, ground
• 1 tspGround coriander
• 1 tspTurmeric
• 1 tspGaram masala
• 2 tbspTomato paste
• 3 dlRed lentils
• 400 gCrushed tomatoes
• ≈ 8 dlWater
• 1 cubeVegetable stock, cube
• 150 gBaby spinach
• 1Lime, juiced
• ½Coriander, pot
• to tasteSalt

On the side

• 2 ½ dlBrown rice, ideally brown basmati

Method

1. Measure the rice and water into a saucepan as the packet says, add a little salt and bring to the boil.
2. Simmer the rice under a lid over a low heat for about 25 minutes, until tender.
3. Peel and chop the onion and garlic, finely grate the ginger and finely chop the chilli.
4. Heat the oil in a heavy-based saucepan and fry the onion, garlic, ginger and chilli for 2–3 minutes. Stir in the cumin, ground coriander, turmeric, garam masala and tomato purée and fry for another minute.
5. Rinse the lentils and add them to the pan with the crushed tomatoes, water and stock cube. Simmer, stirring now and then, for about 12 minutes, until the lentils are soft and starting to break down.
6. Stir in the spinach and let it wilt. Season with the lime juice and salt.
7. Serve the dal with the rice, scattered with chopped coriander.

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