• 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)


  • 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.

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