Adapted from recipe by Jasmine Hemsley 

Ingredients: 

• 1 tbsp olive oil 

• 1 tsp mustard seeds

• ½ tsp cumin seeds

• ½ leek, sliced 

• 2 inch piece fresh ginger, thinly sliced 

• ½ tsp ground coriander

• 1 ¼ cup mung dal or red split lentils, rinsed

• 4 cups water, plus more 

• 1 stock cube, crushed 

• 100g washed baby spinach 

• Juice of 1 lemon

• Sea salt 

Instructions: 

1. Heat oil in a large pot over medium heat. Add the mustard seeds and cumin seeds and cook until they pop. Add the sliced leek and ginger and cook until softened. Stir in the coriander and sauté until fragrant, 2-3 minutes. 

2. Add dal and water and bring to a boil. Reduce heat, cover, and simmer until dal is softened, about 20 minutes. Stir in stock cube and simmer for an additional 5-10 minutes. Add water as needed to adjust the consistency to your liking. 

3. Before serving, stir in spinach and lemon juice. Salt to taste.