Masoor Dal with Wilted Spinach and Toasted Almonds

Rinse the red lentils under cold water until the water runs clear. In a medium saucepan, bring 300ml of water to a boil, add the lentils, and reduce heat to low. Simmer for 15-20 minutes, stirring occasionally, until the lentils are tender and have broken down into a creamy, porridge-like consistency.

While the lentils cook, heat the olive oil in a small skillet over medium heat. Add the slivered almonds and toast, tossing frequently until they are golden brown and fragrant, about 3 minutes. Remove from heat immediately to prevent burning.

Once the lentils are cooked, fold in the fresh spinach. The residual heat will wilt the spinach into the dal in about 60 seconds; it should remain bright green.

Season with a touch of salt, lemon juice, and the maple syrup for balance.

Transfer to a warm bowl. Top with the toasted almonds and a final drizzle of olive oil. Serve immediately while the porridge is creamy and warm.