Yellow Split Pea and Spinach Dahl

• 1 tbsp olive oil
• 1 onion, diced

Cook olive oil and diced onion in a dutch oven on medium-low, with the lid on for 3-4 minutes. Onions should be softened, not browned.

• 3 cm ginger, grated
• 3 cloves garlic, crushes

Add ginger and garlic and cook until fragrant.

• 1/2 tsp chilli flakes
• 1 tsp cumin
• 1 tsp turmeric
• 3 cloves, whole
• 1 tsp cinnamon stick

Add the additional spices and cook for 2 more minutes - add splash of water if needed.

• 250 g yellow split peas
• 750 ml vegetable stock
• 2 tbsp tomato paste

Add the rest of the ingredients and bring mixture to the boil. Turn the heat down to low and simmer for 40-45 minutes with the lid on.

Add water during cooking if needed.

• 125 g spinach

Once daal is cooked,stir through spinach until wilted.

Serve with roast pumpkin and sour cream.