Red lentil and spinach dal with basmati rice

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

Heat 0.5 tbsp of olive oil over medium heat in the saucepan with a lid. Sauté the onion for 4 min, stirring, then add the garlic and curry powder and stir for 30 seconds.

Rinse the 120 g of red lentils in the colander under cold water until it runs almost clear.

Add the lentils to the saucepan, then add about 25 cl of water and the coconut milk. Bring to a simmer, cover and cook over low heat for 15 min with a pinch of salt, stirring now and then.

Meanwhile, rinse the 120 g of rice and put it in the second saucepan with about 20 cl of water and a pinch of salt. Bring to a boil, cover, turn the heat to very low and cook for 10 min, then let it rest, covered, off the heat for 5 min.

Once the lentils are tender and thickened, add the 270 g of spinach a handful at a time, stirring. Cook for 2 to 3 min until wilted.

Taste, then add the pepper and some salt if needed. Fluff the rice with a fork and divide it with the dal between two shallow bowls.