Red lentil and spinach dal

Peel and slice the onion, chop the 2 garlic cloves and grate or finely chop the piece of ginger. Rinse the 160 g of red lentils in the colander until the water runs almost clear.

In the large saucepan, heat 1 tbsp of olive oil over medium heat, then sauté the onion with 1 pinch of salt for 4 min. Add the garlic and ginger and stir for 1 min.

Add 1 tsp of curry powder and 1 tsp of cumin, then stir for 30 seconds so they release their aroma without burning.

Add the lentils, the 400 g of crushed tomatoes, the 25 cl of coconut milk and 25 cl of water. Bring to a simmer, cover and let it simmer over low heat for 20 min, stirring now and then.

While the dal simmers, rinse the 150 g of basmati rice. Put it in the medium saucepan with 30 cl of water and 1 pinch of salt if you saved some, bring to a boil, cover and cook over very low heat for 10 min. Turn off the heat and let it puff up, covered, for 5 min.

Once the lentils are tender and the dal is creamy, add the 100 g of spinach and stir for 2 min until wilted. Taste, then add salt and pepper if needed.

Fluff the rice with a fork and divide it between 2 shallow bowls. Pour the dal alongside or on top.