Red lentil and chickpea dhal with rice and spinach

Ingredients

• 340 gsplit red lentils
• 820 gchickpeas in brine, 2 cans, drained
• 260 glong grain brown rice
• 250 gbrown onions, diced
• 400 gchopped tomatoes
• 120 gbaby spinach
• 15 gcurry powder
• 10 gcrushed garlic
• 10 gcrushed ginger
• 1stock cubes, in 1.4 L water
• 350 glow-fat greek yoghurt, to serve
• 1lemons, juiced
• 10 mlolive oil

Method

1. 1

   Put the rice on to cook, then heat the oil in a large pot and cook the onion for 5 minutes.

2. 2

   Add the curry powder and cook for a minute, then add the garlic and ginger for 30 seconds.

3. 3

   Add the lentils, tomatoes, stock cube and the water, and simmer for 20 to 25 minutes, stirring so the lentils do not catch on the base.

4. 4

   Add the chickpeas for the last 5 minutes.

5. 5

   Take the pot off the heat, stir the spinach through until it wilts, then stir in the lemon juice.

6. 6

   Serve on rice with a spoonful of yoghurt.