Red Lentil and Spinach Dal

Ingredients

• 250g red lentils, rinsed
• 750ml vegetable stock
• 1 tsp turmeric
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 4 cloves garlic, thinly sliced
• 1 tbsp finely grated fresh ginger
• 2 tsp cumin seeds
• 1/2 tsp chilli flakes
• 200g baby spinach
• Juice of 1 lemon
• Basmati rice or naan bread, to serve
• Salt to taste

Method

1. Put the lentils, stock and turmeric in a large pan. Bring to the boil, then simmer for 15 to 18 minutes, stirring now and then, until soft and thick.

2. Meanwhile, heat the oil in a small frying pan over a medium heat. Fry the onion for 5 minutes, then add the garlic, ginger, cumin seeds and chilli flakes for 2 minutes until golden.

3. Stir the spinach into the lentils until wilted. Add the lemon juice and season with salt.

4. Spoon into bowls and top with the spiced onion mixture. Serve with rice or naan.