Puy Lentil and Spinach Masala with Pear Cucumber Salsa

Steps

1. a small pot of water (unsalted) to the boil.
2. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 25 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Cook lentils in pot of unsalted boiling water for 22–23 minutes, or until just tender but still slightly firm to the bite, then drain.
4. Heat butter or oil in a large fry-pan on low-medium heat. Cook onion, garlic and ginger for 5 minutes, or until soft and starting to caramelise. Add masala spice mix and cook for a further 1 minute, until fragrant. Add tomato paste and cook for a further 1 minute.
5. Add chopped tomatoes, water and salt and cook for 8–10 minutes, or until masala sauce has reduced slightly. Roughly chop spinach and grate courgette, add to masala with cooked, drained lentils and cook for a further 2 minutes. Season to taste with salt and pepper.
6. Grate pear or finely slice into matchsticks; cut cucumber in half lengthways, then each half into three, dice 0.5cm.Place all pear cucumber salsa ingredients in a bowl and mix to combine. Season with salt and pepper.
7. Spoon ¾ cup cooked brown basmati rice per person onto each plate. Top with a large spoon of puy lentil and spinach masala. Garnish with a spoonful of pear cucumber salsa, coriander leaves, almonds and serve lemon wedges on the side.