Indian lentil dal with rice

Ingredients (serves 4)

• Red lentils (dry)220 g
• Tinned tomatoes400 g
• Onion120 g
• Carrot100 g
• Spinach100 g
• Rapeseed / sunflower oil15 g
• Rice (dry)200 g

Also: Garlic, ginger, garam masala, turmeric, chilli, coriander, salt, water

Method

1. Get ready: finely chop the onion (120 g), grate the carrot (100 g) and chop 2 garlic cloves and a small piece of ginger. Rinse the lentils (220 g) until the water runs clear.
2. Rinse the rice (200 g), pour over 400 ml of water and season lightly with salt. Bring to the boil over high heat, then cover and simmer over low heat for 15 min.
3. While the rice cooks, heat 1.5 tbsp oil (15 g) in a pot over medium heat. Fry the onion, garlic and ginger for 5 min, adding the garam masala, turmeric and chilli for the last minute.
4. Add the lentils, carrot, tomatoes (400 g) and 700 ml of water. Bring to the boil over high heat, then simmer over low heat for 20 min until the lentils break down. Stir now and then.
5. Stir in the spinach (100 g) and simmer over low heat for 1–2 min until it wilts. Season lightly with salt.
6. Serve with the rice, sprinkled with coriander. Cool any leftovers within 2 hours and keep in the fridge for up to 3 days, or freeze in portions.