Quick Lentil Dal with Spinach

• 250 g basmati rice
• 1 onion
• 2 cloves garlic
• 1 tbsp neutral oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 200 g red lentils
• 400 g canned diced tomatoes
• 400 ml coconut milk
• 300 ml vegetable stock
• 100 g fresh spinach
• ½ lemon
• ½ tsp salt, or to taste
• Black pepper to taste

How to make it

1. 1

   Cook the rice according to the package instructions. Set aside with the lid on the pan.

2. 2

   Peel and finely chop the onion. Peel and finely chop the garlic. Rinse the red lentils in a sieve under cold water until the water is mostly clear.

3. 3

   Heat the oil in a large pan over medium-high heat. Cook the onion for 4 minutes, until it starts to soften. Add the garlic, cumin, coriander and turmeric and stir for 30 seconds.

4. 4

   Add the rinsed lentils, diced tomatoes, coconut milk and vegetable stock to the pan. Stir well and bring to a boil.

5. 5

   Turn the heat down low and simmer the dal uncovered for 15 to 18 minutes. Stir regularly, especially along the bottom of the pan, until the lentils are tender. Add a splash of water if the dal gets very thick sooner than expected.

6. 6

   Stir in the spinach in batches until the leaves have wilted. Grate the zest of the half lemon over the pan and squeeze in the juice. Season with salt and black pepper.

7. 7

   Spoon the dal into bowls and serve with the rice.