Spinach and red lentil dahl

Ingredients – serves 4

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• a thumb-sized piece of ginger, finely chopped
• 3 tbsp medium curry powder
• 400g plum tomatoes
• 300g red lentils, washed in cold water
• 100g spinach
• naan bread or rice to serve
• salt and pepper

Method

1. Put a pan on a medium heat, add the oil and onion and soften for 3 – 4 minutes. Add the garlic and ginger and cook for a further minute. Add the curry powder and mix well for 30 seconds. Pour in a splash of water to prevent the curry powder sticking and burning on the bottom of the pan.
2. Add the tomatoes, breaking them up with a spoon or spatula and mix well. Tip in the lentils and stir through for 1 minute. Pour in 1 litre of boiling water, put the lid on the pan and let it simmer on a medium heat for 15 minutes (or until the lentils have softened).
3. Season generously with salt and black pepper. Add the spinach and stir through for 2 minutes until it’s completely wilted.
4. Serve with naan bread or rice of your choice.

Recipe and image courtesy of Mitch Lane – ‘Feed your family for a fiver’