Red Lentil Dal with Spinach

Ingredients

• 300 gdry red lentils, rinsed
• 1medium onion, diced
• 3cloves garlic, minced
• 1¾ tbspfresh ginger, grated, grated
• ½can (796 ml) diced tomatoes
• 900 mlwater
• 1¼ tbspcurry powder
• 1½ tspground cumin
• ¾ tspground turmeric
• 3 tspcanola or avocado oil
• 120 gbaby spinach
• 3 tsplemon juice
• ¾ tspsalt
• 200 gdry brown rice, dry
• 6 gfresh cilantro

Method

1. Rinse the brown rice and cook it in 500 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 30 minutes and rest 10 minutes.

   30 min timer

2. Rinse the red lentils in a sieve until the water runs clear, and pick out any stones.

3. Heat the oil in a large saucepan over medium heat.

4. Add the onion and cook, stirring, until soft and golden, about 5 minutes. Add the garlic, ginger, curry powder, cumin and turmeric and stir for 1 minute until fragrant.

   6 min timer

5. Add the lentils, diced tomatoes and water. Bring to a boil over high heat, then reduce to medium-low and simmer, stirring every few minutes so the lentils do not stick, until they break down and the dal is thick and creamy, about 20 minutes. Add a splash of water if it gets too thick.

   20 min timer

6. Stir in the spinach until wilted, then add the lemon juice and salt. Taste and adjust.

7. Serve over the rice with chopped cilantro. Dal thickens as it cools; loosen leftovers with water when reheating.

Storing and reheating

Keeps 5 days or 3 months frozen.