Dhal and rice has been eaten for centuries across India; maybe because it packs a nutritional punch of protein, carbohydrate and minerals, or maybe because it tastes so damn good at any time of day! This is my take on a classic. It contains a couple of extra -servings of vegetables to help you get your five-plus, as well coconut cream to give it a bit more oomph. The fresh lime juice cuts through the earthy flavour of the lentils and is the real  star of the show.

4 tablespoons ghee or coconut oil

1 teaspoon ground turmeric

1 tsp ground cumin

1 teaspoon mustard seeds

¼ teaspoon chilli powder

1.5 cm piece of fresh ginger, finely grated

1 ½ cups red lentils, rinsed

1 medium onion, diced

1 medium carrot, diced

¼ teaspoon asafoetida

2 dry curry leaves (optional)

½ cup coconut cream

2 cups fresh spinach, finely chopped (or ½ cup of frozen, cooked spinach)

Juice of 2 limes

Salt to taste

Yogurt and chopped coriander to garnish (optional)

Heat the ghee or coconut oil over a medium heat in a large, deep pan. Add the turmeric, cumin, mustard seeds, chilli powder and ginger and cook, stirring, until you can hear the mustard seeds begin to pop.

Mix in the onion and carrot and cook, stirring, over a medium heat until soft but not brown.

Add  the lentils and stir, then add 3 ½  cups of water, the asafoetida, and crumble in the curry leaves if using. Combine, then leave to simmer uncovered  for about 20 minutes, stirring occasionally. You may need to add extra water if the dhal starts to become dry.

Once the lentils are soft and the dhal has a soupy consistency, stir in the coconut cream and simmer for another 5 minutes. Add the chopped spinach and cook just long enough for the spinach to wilt and reduce. Season with salt and lime juice, then leave to sit for about 10 minutes to allow the flavours to blend and mellow.

Dot with yogurt and sprinkle with coriander if using.

Serve with rice and naan bread.

Serves 4

For a less creamy dhal, you can omit the coconut cream and add an extra ½ cup of water.