Red lentil dal with basmati rice and creamed spinach

Peel the 2 small onions and the 2 garlic cloves, then slice them thinly. Take the 300 g of frozen spinach out of the freezer so it starts to soften.

Rinse the 110 g of red lentils in the colander until the water runs almost clear. Then rinse the 130 g of basmati rice in the same colander, keeping them separate.

Heat 1 tbsp of olive oil in the saucepan over medium heat. Add the onions and garlic, sauté for 4 min, then add the cumin and turmeric and stir for 30 seconds.

Add the red lentils, the coconut milk and 30 cl of water to the saucepan, with the salt and pepper. Bring to a boil, then turn the heat down to low and cook, covered, for 15 min, stirring now and then, until the lentils are soft.

Meanwhile, put the rice in a saucepan with 26 cl of water and a pinch of salt. If you only have one saucepan, cook the rice first and keep it covered while the dal cooks. Once it boils, cover and cook over very low heat for 10 min, then let it puff up off the heat for 5 min.

Heat 1 tbsp of olive oil in the skillet over medium heat. Add the 300 g of spinach and cook for 6 to 8 min, stirring, until all the water has cooked off.

Lower the heat and stir the 100 g of thick crème fraîche into the spinach. Stir for 2 min until creamy, then add pepper.

Fluff the rice with a fork. Divide the rice, dal and creamed spinach between two plates.