Ingredients
- 200 g red lentils, rinsed
- 900 ml water
- 1 tsp ground turmeric
- 1 tbsp grated fresh ginger
- 200 g spinach, chopped
- 1 tsp sea salt
- Juice of 1 lemon
For the tarka
- 2 tbsp olive oil or ghee
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 4 garlic cloves, sliced
- 1 green chilli, chopped
- 1 tomato, chopped
- ½ tsp garam masala
Method
- Cook the lentils: simmer the lentils with the water, turmeric and ginger for 15–20 minutes, until soft. Whisk to a creamy consistency.
- Add the spinach: stir in the spinach and salt and cook for 3 minutes, until wilted.
- Make the tarka: heat the oil in a frying pan, add the cumin seeds and sizzle for 30 seconds. Add the onion and cook until golden, then the garlic and chilli for 1 minute, then the tomato and garam masala for 2 minutes.
- Combine: stir the tarka into the dal and add the lemon juice.
- Serve: serve with brown rice or chapatis.
Why it's good for you: Lentils and spinach are both good plant sources of iron, and the vitamin C in the lemon and tomato helps the body absorb it. A gentle, nourishing dish for anyone feeling depleted, especially women with heavy periods. (Read more in You Are What You Absorb.)
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