Tomato & spinach kitchari

• basmati rice↗130g g
• split red lentils↗200g g
• olive oil↗3 tbsp tbsp
• onion↗1

  finely sliced

• ginger↗1 thumb-sized piece

  finely grated

• garlic cloves↗2

  crushed

• turmeric↗2 tsp
• ground coriander↗2 tsp
• cumin seeds↗2 tsp
• medium chilli powder↗1-2 tsp
• vegetable stock↗1.2l l
• cherry tomatoes↗150g g
• spinach↗200g g
• red chilli↗1

  finely chopped

• chapatis↗

  to serve (optional)

Step-by-step instructions

1. 1

   Tip the rice and lentils into a sieve and rinse thoroughly under cold, running water. Set aside.

2. 2

   Heat 1 tbsp of the oil in a large saucepan or casserole. Add the onion along with a pinch of salt and fry over a medium‑high heat for 10 mins or until golden. Stir through the ginger, garlic, turmeric, ground coriander, half the cumin seeds and the chilli powder and fry for 1 min. Add the rice and lentils to the pan and pour in the stock, bring to a simmer then cover, turn down and cook for 25 mins, stirring now and then, until the lentils have turned creamy. Add the tomatoes and spinach and cook for 5 mins.

3. 3

   Heat the remaining oil in a small frying pan and add the remaining cumin seeds, cooking for 1 min. Spoon the lentils into four bowls, drizzle over the cumin oil and top with the chilli. Serve with warm chapatis, if you like.