Ad

  • 1 red onion, chopped
  • 2 cloves garlic, crushed
  • 0.5 tsp garam masala
  • 1.5 tsp mild curry powder
  • 100g red lentils, rinsed
  • 1 tin tomatoes
  • 250 ml water
  • 1 can chickpeas
  • 200g baby spinach (or a few blocks of frozen will do)

    Method

    • step 1

      Heat some olive oil in a large saucepan and saute onion and garlic for 3 mins.
    • step 2

      Stir in the spices and lentils and cook for 1 min.
    • step 3

      Pour in the water and tomatoes and bring to the boil. Simmer for 15-20 mins until lentils are swollen.
    • step 4

      Stir in the chickpeas and spinach and cook for 5 mins stirring to help the spinach wilt.
    Ad

    Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Ad
    Ad
    Ad