Based on a recipe by Anna Jones – uses mainly storecupboard ingredients
35 mins + prep; cooked on stovetop; serves 4
a little oil
2 cloves garlic, peeled and chopped
Fresh ginger (thumb-sized piece), peeled and grated (or 1 tbs of the stuff in a jar, or 1 tsp ground will do!)
1 green chilli, deseeded and finely chopped (can use red)
1 red onion, peeled and chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cinnamon
200g dried red lentils
2 large handfuls of spinach
bunch of fresh coriander, chopped (can live without this…)
Juice of 1 lemon
Heat the oil; saute the garlic, ginger, chilli and onion for 10 mins.
Add the ground spices and saute for 30 seconds.
Add lentils, coconut milk and stock, bring to the boil, turn the heat down and simmer for 25 mins. (Check it and stir every so often so it doesn’t catch on the bottom.)
Stir in the spinach, chopped coriander and lemon.
Serve with rice or carb of choice (we also did roasted veg with ours – courgette, mushrooms, pepper – cut into 2cm pieces, mist with oil, bake at 180C for about 20 mins)