Red lentil and spinach dal with basmati rice

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

Put the 110 g of red lentils in the colander and rinse under cold water until it runs clear. Rinse the 130 g of basmati rice too.

Put the lentils in a saucepan with 350 ml of water and 1 pinch of salt. Bring to a boil, then turn the heat down to low, with the lid ajar, and cook for 15 to 20 min, stirring now and then.

In the other saucepan, put the rice with 250 ml of water and 1 pinch of salt. Bring to a boil, cover, turn the heat to very low and cook for 10 min, then turn off the heat and let it puff up, covered, for 5 min.

Meanwhile, heat 2 tbsp of olive oil in the skillet over medium heat. Sauté the onion for 5 min until translucent.

Add the garlic, 1 tsp of turmeric and 1 tsp of cumin. Stir for 1 min without letting it burn.

Add the spinach to the skillet a handful at a time and stir for 2 to 3 min until it cooks down.

Without draining the lentils, tip the contents of the skillet into their saucepan, cooking water and all. Stir, season with salt and pepper and let it simmer for 2 min.

Fluff the rice with a fork and divide it between two plates. Spoon the dal alongside or on top.