Indian Spiced Red Lentil Dal with Spinach

Method

1. 1Rinse the basmati rice and cook it in 600 ml lightly salted water over low heat for 12 minutes, then remove from heat to steam.
2. 2Chop the onion, mince the garlic cloves, and grate the ginger.
3. 3Melt coconut oil in a deep pot over medium heat. Add the onion, garlic, ginger, cumin, turmeric, and chili flakes, sautéing for 3-4 minutes until softened.
4. 4Rinse the red lentils thoroughly. Add the lentils, crushed tomatoes, water, and salt to the pot. Stir well and bring to a simmer.
5. 5Cover loosely and cook on low heat for 18-20 minutes, stirring occasionally until lentils break down into a creamy texture. Stir in fresh spinach during the final 2 minutes until wilted, then serve with basmati rice.