Red Lentil Dal with Spinach and Rice

Make red lentil dal with spinach and rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
180 g Red lentils (Rinse until the water runs clear or the dal is gluey. Dry weight.)
120 g Onion
3 cloves, about 9 g Garlic
A thumb, grated Fresh ginger
10 g Rapeseed oil
Half a tin (200 g) Chopped tomatoes, tinned
150 g Spinach
1 tsp Ground cumin
1 tsp Ground turmeric
1 tsp, added at the end Garam masala
250 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
A squeeze Lemon juice
Ingredient notes on the recipe page.

METHOD
1. Soften the chopped onion in the oil over a medium heat for eight minutes, then add the garlic, ginger, cumin and turmeric and cook for one minute more.
2. Add the lentils, tomatoes and 600 ml of water. Bring to the boil, then simmer with the lid half on for 25 minutes, stirring now and then, until the lentils have collapsed.
3. Stir in the spinach a handful at a time until it wilts, then the garam masala, a good pinch of salt and the lemon. Loosen with a splash of water if it has gone stiff.
4. Serve over the rice.

Check ingredient packaging for allergen information.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/red-lentil-dal-spinach-rice

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