Spiced lentils & rice

Start by thoroughly rinsing the lentils and rice. Leave both to soak in a bowl of water for 15 minutes. Put the coconut oil in a large pan or casserole dish and set over a medium-high heat. Add the mustard and cumin seeds and fry for 1-2 minutes until starting to pop.

Stir in the carrot, ginger, coriander and turmeric. Fry for 2 minutes more, then add the drained rice and lentils. Pour in 1.4 litres water, add the salt and bring to the boil, then lower to a gentle simmer and cook for 25 minutes until the grains are soft and porridge-like in consistency. Stir in the lime juice and check the seasoning.

Meanwhile, make the tadka: heat the oil in a frying pan over a medium-high heat. Add the shallot and garlic with a pinch of salt and fry for 2-3 minutes, until golden. Stir in the spices for 1 minute, then add the spinach and cook until wilted. Spoon over the lentils, season if needed and serve with the lime wedges.