Ingredients

Tick ingredients as you go.

• 200 g dried red split lentils, rinsed
• 1 tbsp neutral oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 tsp grated fresh ginger
• 1 tsp cumin seeds
• ½ tsp turmeric
• 1 medium tomato, chopped
• 750 ml water, plus extra as needed
• 100 g fresh spinach, roughly chopped
• ½ tsp garam masala
• 1 tbsp lemon juice
• Salt to taste and fresh coriander to finish

Method

1. Heat the oil in a saucepan over medium heat. Add the cumin seeds and stir for 30 seconds. Add the onion and cook for 5 minutes until soft.
2. Stir in the garlic, ginger and turmeric for 1 minute. Add the tomato and cook for 2 minutes.
3. Add the rinsed lentils and the measured water. Bring to a boil, then reduce to a gentle simmer. Cook for 15–20 minutes, stirring occasionally, until the lentils soften and break down. Add more water if needed.
4. Stir in the spinach and garam masala. Cook for 2–3 minutes until the spinach wilts. Finish with lemon juice and salt to taste. Add coriander and adjust the consistency with a splash of water.