Jazz's buttery dhal

You will need:
70g red lentils
1 white onion
1 clove of garlic
Olive oil
1 tsp ground cumin
a pinch of chilli flakes
100g frozen peas
2 handfuls of fresh spinach leaves 
20g salted butter

What to do:
1. Boil a litre of water in the kettle
2. Add the boiled water to the pan
3. Add the red lentils to the pan
4. Boil the lentils for 10 minutes
5. Turn down the heat to low and let the lentil simmer for another 15 minutes until they are soft
6. Chop  1 white onion
7. Crush or finely chop 1  clove of garlic 
8. Next you need a large frying pan. Add 2 tbsp of oil to it
9. Add the chopped onion to the pan and cook gently on a medium heat
10. Chop the spinach leaves up 
11. When the onion is see through, add the chopped  garlic and 1 tsp cumin, and a pinch of chilli flakes
12. The lentils should be ready - they should be gloopy. Pour them into the pan with the onion and mix it all together. If it's too thick add a small drop of water - you can choose how thick you like it but I like it sludgey. Keep it on a low heat.
12. Add the frozen peas and mix
13. Add the  spinach leaves and mix
14. Stir in the  salted butter
15. Pour into two bowls and eat!

I love this recipe served with pitta bread or wild garlic sourdough rolls. Thank you Jazz - this is my favourite lentil recipe in the whole entire world!