Spinach with Lentils and Vegetables

Let dal bubble in water on high heat, cover and simmer on low heat for about 40 min. until lentils are tender. Drain and save the liquid. If necessary, add water to 325 ml. (4 servings)

Heat the oil in a large frying pan over medium heat and saute the onion, ginger and garlic until soft.

Add the cooked lilikoi and remaining ingredients and stir-fry for 2-3 min. Pour the dal liquid, put the lid on and reduce the temperature a little. Simmer on low heat for about half an hour.

Our tip: Use the young, tender spinach from the farmer’s market!

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