Spinach and Lentil Dahl

Soak the lentils for at least 5 hours – covering with 3 cups of water and a tablespoon of apple cider vinegar or lemon juice

Drain and rinse the lentils. Then place them in a large saucepan and cover with 4 cups of water and bring up to a boil. Reduce to low and allow to cook for roughly 15 minutes until soft. Drain the lentils of remaining water and set aside.

Finely dice the onion and garlic and set aside 

Preheat a frying pan over a medium – high heat and add in the ghee. Once the pan is hot, add in the onions and garlic and cook until soft 

Finely grate the fresh ginger into the pan and stir until fragrant. Add in the cumin, garam masala and fennel seeds – lightly ground with a mortar and pestle. Stir well

Next add in the frozen spinach (I grab this out of the freezer while prepping to allow it to melt a little) and the broth and cook until the spinach is cooked. Try not to overcook the spinach as it will lose its vibrant colour 

Blend in a blender until smooth, then pour back into the pan and add the cooked lentils into the sauce. Pour in the yoghurt too and mix well. Keep heating until hot – here you can season with salt if appropriate

Cook the rice in broth using the absorption method (1 cup rice to 1.5 cups liquid) until soft and the liquid absorbed.

Serve the Dahl and rice with a dollop of extra yoghurt