2. Add the lentils, chopped tomatoes and turmeric, then cover with 750ml cold water and stir together. Bring up to the boil, then reduce the heat to low, cover and simmer gently for 25-30 minutes, ...

Just give the dhal another two to three minutes over the heat if you do add more spice. Remove the pan from the heat and just before you are ready to serve, stir in the spinach. Allow it to wilt ...

Just before the dhal finishes cooking ... You can also swap fresh spinach for frozen (add at the end to wilt through). Extracted from The Food for Life Cookbook by Tim Spector (Jonathan Cape ...