Red lentil and spinach dal with basmati rice

Peel and slice the onion, then crush the 2 garlic cloves. Wash the 200 g of spinach.

Rinse the 110 g of red lentils in the colander under cold water until it runs almost clear, then drain.

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

Add the lentils, the 400 g of crushed tomatoes and 300 ml of water. Season with salt and pepper, bring to a simmer, then cook over low heat, stirring now and then.

Rinse the 130 g of rice, then put it in the saucepan with a lid with 200 ml of water and a pinch of salt. Bring to a boil, cover, turn the heat to very low and cook for 10 min without lifting the lid.

Turn off the heat and keep the lid on for 5 min, then fluff the rice with a fork.

Add the spinach to the dal and stir for 2 to 3 min until wilted. Taste and adjust the salt and pepper.

Spoon the rice onto plates and add the dal alongside or on top.