Rinse red lentils, coarsely chop spinach, finely dice onion and grate garlic and ginger.

Ingredients

• 350 gLentils, pink or red, raw
• 300 gSpinach, raw
• 150 gOnions, raw
• 20 gGarlic, raw
• 15 gGinger root, raw
• 20 gOil, mustard
• 5 gSpices, cumin seed
• 5 gSpices, coriander seed
• 5 gSpices, turmeric, ground
• 3 gSpices, pepper, red or cayenne
• 900 gBeverages, water, tap, drinking
• 7 gSalt, table

Method

1. Rinse red lentils, coarsely chop spinach, finely dice onion and grate garlic and ginger.
2. Bring lentils, 900 g water, turmeric and 4 g salt to a boil and simmer covered 20 minutes until tender.
3. Warm mustard oil, fry onion five minutes, then add garlic, ginger, cumin, coriander and chilli for one minute.
4. Stir spiced onion and spinach into lentils, add remaining salt and simmer three minutes until spinach wilts.