When the weather gets grey and dreary, I crave warmth. In Ireland, things are looking up as we begin to see the gradual reopening of society. There's a definite air of hopefulness as more people are vaccinated and COVID-19 incidence rates go down.

If only the weather cooperated with our national mood!

In our part of the country, the day might start sunny and then turn grey and rainy, or just the opposite – it might be stormy all night and into the morning only to be followed by brilliant blue skies. Today, it's consistently grey with intermittent downpours. I would love a bit of summer at this stage.

But at least when the weather is grey, you can whip up a pot of soup or stew to stave off the damp and chill. I love making soups – they keep for a few days in the fridge and make a quick, healthy lunch if you're busy at work.

Dal is something I've come to really love over the years. It's not native to this part of the world, but you can find one in your local Indian takeaway. I usually get an order of dal to share if I'm eating out, but sometimes I see red lentils on offer in the supermarket and make my own. It comes together quickly and is so delicious and hearty.

Pair it with some flatbread, naan or basmati rice. I also like it with some sliced cucumber on the side. It gets more flavoursome the longer it sits, so if I'm feeling productive, I'll make it the day before serving.

If you save some for your breakfast, it's also great with eggs! Forget the tinned beans.

Red lentil dal

Serves four

Ingredients:

250g dried red lentils

750ml cold water

1 tbsp rapeseed oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 tsp fresh grated ginger

2 plum tomatoes, seeded and diced

juice from 1/2 lemon

2 tsp salt

1 tsp fresh cracked black pepper

2 whole cardamom pods; cracked

2 tsp cumin seeds

2 tsp chili powder

2 tsp turmeric

1 tsp cinnamon

three big handfuls baby spinach, washed

Directions:

1. Add the lentils and cold water to a large saucepan. Bring to the boil and simmer the lentils until tender and most of the water is absorbed; 20-25 minutes. Remove the lentils from the heat and set aside.

2. Heat a pan over medium and add the oil. Add the onion and cook, stirring often, for five to seven minutes, until lightly browned.

3. Add the garlic, tomato and ginger and cook for an additional five minutes.

4. Season with salt and pepper, then add the cumin seeds and cardamom pods. Continue gently cooking for an additional five minutes.

5. Add the remaining spices and cook a final two to three minutes. Add the cooked lentils to this mixture and cook gently, mixing constantly, for five to 10 minutes.

6. Add the spinach a handful at a time, allowing each handful to wilt before adding the next.

7. Serve with warm flatbreads, basmati rice or with eggs for breakfast. Add natural yogurt and coriander before serving.