Dahling spinach

This is the easiest spinach dahl recipe in the world. Dahl is a massive staple of mine through the winter months as a healthy, low fat and satisfying work lunch. I could quite happily eat it every day and some weeks in winter I most likely do.

So this is thali dish number two.
 
What you will need
250g split red lentils
2 tea spoons ground coriander
2 tea spoons ground cumin
1 tea spoon chilli powder
1 table spoon of tomato puree
3 dried whole chillies
150g spinach
 
Basically, put everything into your saucepan, season with salt and add double to triple the height of the lentils in the pan worth of water. Cook through over a low to medium heat for about 20-25 minutes. You may need to top up the pan with more water if you want a thinner dahl.

Simples.