Makes 8, adapted from Rainbow Plant Life.
Ingredients
Lentils
- 600 g red lentils
- 2 L water
- 2 teaspoons ground turmeric
- 3 teaspoons salt, plus more to taste
- Splash of lemon juice
- A few handfuls cilantro leaves, chopped
Spinach tadka
- 6 tablespoons coconut oil or canola oil
- 3 teaspoons black or brown mustard seeds
- 3 teaspoons cumin seeds
- 2 medium brown onions, finely chopped
- 8 large or 12 medium garlic cloves, finely minced
- 8 cm fresh ginger, peeled and sliced into thin matchsticks (julienned)
- 2 jalapeño peppers, finely chopped
- 40 fresh curry leaves (6-7 branches)
- 300 g baby spinach
You’ll also need
- A medium-sized pot to cook the lentils in
- A larger saucepan to cook the spinach tadka in
Method