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Indian Red Lentils with Spinach (Palak Dal)

ingredients

serves 10
450 g spinach
450 g red lentils
75 g sliced onion
2 sliced cloves of garlic
1 tsp ground ginger
1/4 tsp chilli powder
salt
225 ml yogurt

method

1. Boil the prepared spinach in a small amount of salted water for 5 minutes; drain well, coarsely chop and reserve.

2. Place the lentils into a deep pan, cover with water, bring to the boil and skim.

3. Add the onion, garlic, ginger, chilli powder and salt and simmer until cooked to a puree.

4. Mix in the chopped spinach and the yogurt and serve.

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