- 100 g Red lentils
- 100 g Chopped tomatoes Tinned is fine
- 1 tbsp Tomato puree
- 100 g Spinach Fresh
- 2 small Shallots Finely chopped
- 2 small Cloves of garlic
- 1/2 tsp Garam masala
- 1/2 tsp Cumin optional
- 1/4 tsp Cinnamon optional
- 2 tbsp Coriander chopped
- 1/2 Lime quartered
- 1/2 small scotch bonnet optional
- 1/2 vegetable stock cube
Put all ingredients (with the exception of the spinach coriander and lime) in saucepan then add 200ml of water. Bring to the boil and then turn the heat all the way down
Allow to cook for about 20 mins or until the lentils are softened then add the spinach and allow to wilt.
Take the saucepan off the heat and add the coriander. The heat in the saucepan will ‘cook’ the coriander.
Serve with plain rice, pilau rice, naan bread or whatever you fancy. Enjoy!
- Category: Lunch/Dinner
Keywords: Lentil, Spinach