Creamy Lotao Coconut Lentil Dal with Baby Spinach

Cook the basmati rice in lightly salted water according to the package instructions for about 10 to 12 minutes until done, then allow the steam to escape briefly.

Halve the cherry tomatoes, wash the baby spinach, and let it drain. Place the Lotao Veggie Lentil Dal into a medium saucepan or deep pan and heat over medium heat.

Add the coconut milk and halved cherry tomatoes to the dal and simmer gently for 3 to 4 minutes until everything is hot and creaminess is well combined.