Red lentil and spinach dal with basmati rice

Peel and slice the onion, then crush the 2 garlic cloves. Wash the 300 g of spinach and drain it.

Put the 110 g of red lentils in the colander and rinse under cold water until it runs almost clear. Drain.

Heat the olive oil in the large saucepan over medium heat. Add the onion and sauté for 4 min, then add the garlic and curry powder and stir for 1 min.

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

Rinse the 130 g of rice under cold water. Put it in the medium saucepan with 26 cl of water and a pinch of salt, 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 soft, add the spinach a handful at a time and stir until it wilts, about 3 min.

Add the 20 cl of coconut milk, then season with salt and pepper to taste. Let it simmer for 3 min over low heat, adding a little water if the dal is too thick.

Fluff the rice with a fork. Serve the hot dal over the rice in two shallow bowls.