Nepali Dal Bhat with Spinach

Ingredients

• 1/2 cup red lentils, rinsed
• 2 cups vegetable stock
• 1/2 teaspoon turmeric
• 1 tablespoon neutral oil
• 1 garlic clove, sliced
• 1 teaspoon cumin seeds
• 2 cups baby spinach
• 1 small potato, cubed
• 1 small tomato, chopped
• 1/2 teaspoon ground coriander
• 2 cups cooked rice
• 1 tablespoon cilantro, chopped

Steps

1. Simmer lentils, stock, and turmeric in a saucepan for 18 minutes until soft. Stir and season with salt.
2. Heat half the oil in a small skillet. Fry garlic and cumin seeds for 30 seconds, then pour the sizzling oil over the dal.
3. Heat remaining oil in the skillet. Cook potato for 5 minutes, add tomato and coriander, then cover with 2 tablespoons water and cook until tender.
4. Wilt spinach in a pan with a pinch of salt for 2 minutes.
5. Serve dal, rice, spinach, and potato together, finished with cilantro.

Allergen note: No major allergens in the base recipe.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.