Coconut red lentil and spinach dal

Peel and slice the onion, then crush or finely chop the 2 garlic cloves. Rinse the 200 g of spinach in cold water and drain it.

Put the 160 g of lentils in the colander and rinse under cold water until it runs almost clear. Drain well.

Heat 1 tbsp of olive oil in the saucepan over medium heat. Sauté the onion for 4 min, stirring, then add the garlic and cook 1 min more.

Add 1 tsp of curry powder and stir for 30 seconds so it releases its aroma, without letting it burn.

Add the rinsed lentils, then 40 cl of water. Bring to a simmer over medium-high heat, stirring.

Turn the heat down to low and let it simmer for 15 min, stirring now and then, until the lentils are soft and the water is almost absorbed.

Add the 20 cl of coconut milk, then add the spinach a handful at a time, stirring until it wilts. Let it simmer for 3 min over low heat.

Add 1 pinch of salt and 1 pinch of pepper, stir and taste. If the dal is too thick, loosen it with a little hot water, then serve right away.