A light yet warming dish, perfectly served for lunch or dinner
Recipe by The Devilled Egg | The Online Cookery School.
- 200g orange lentils
- 1L vegetable stock
- 1 tbsp Fussels Garlic Rapeseed Oil
- 1 small onion
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- ½ tsp turmeric
- ¼ tsp cinnamon
- ½ tsp chilli powder
- 200g fresh spinach
- 250ml coconut milk
- 1 tsp salt
- Juice of half a lime
- 2 tbsp fresh coriander, chopped
Chop the onion finely while heating the oil in a large saucepan.
Add the onion and fry on a high heat until the edges are turning golden.
Add all of the dried spices and cook for one minute.
Add the lentils and stir for one minute.
Pour in the stock and bring to a boil before turning down to a simmer.
Simmer for 40-60 minutes until the lentils are nice and soft.
Add the coconut milk and salt, and continue to simmer for 5-10 minutes.
Add the lime juice and the spinach, then stir until the spinach has wilted.
Season to taste, then top with coriander and serve with a slice of bread (a dollop of plain yoghurt also works very well).