So delicious and dare I say it - better than the dal I had from an Indian takeaway recently! Fantastic depth of flavour with a range of dried spices. Try and get the curry leaves as they give the curry an authentic flavour; also I found the tamarind pulp is a bit of a pain with extraction of seeds and whatnot, so go for the paste if you're in a rush. I served it with rice and chunky cucumber raita which adds texture and balances the gentle heat. It doesn't mention salt in the recipe but you absolutely have to add at least 1 tsp or it will taste very bland and watery; never has salt earned its seasoning badge to quite a degree as in this fine dish, bringing out the gorgeous spices and sweetness. Don't worry too much about getting the exact same lentils as mentioned, I used a mixture of big and tiny yellow ones I had in the cupboard.
Ooo this was a little surprise. I've never too sure of what to do with a bag of spinach so dug around in the Riverford archives, bringing up this simple creamy spinach dish. The roasted garlic makes it really sing, along with the white wine bath you kindly give the iron-laden greens. Not the most healthy of meals, what with the butter, cream and sizeable chunk of Parmesan, but whatevs to that, it's worth it 100%.
I'm be honest with you, this soup won't win beauty contests (hence the lack of picture). But it makes up for its poor aesthetic with its flavour - deep spiciness and subtlety sweet. I didn't have curry powder so used curry paste and a dash of garam masala which worked perfectly fine. Wintery and warming, the best kind of soup.