Red Lentil Dal with Spinach and Rice
Makes 2 servings

INGREDIENTS
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

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.

RECIPE NOTES
The dal thickens as it stands. Made ahead, it needs another 100 ml of water when reheated.
Rice is 100 g of the carbohydrate here. Leaving it out and eating the dal as a soup takes off about 160 kcal a serving.

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