Ingredients
| 250 gm |
red lentils |
| 1 medium |
onion |
| 10 ml |
curry powder |
| 10 ml |
FAIRTRADE lemon juice |
| 200 gm |
frozen spinach |
| 1 |
small green or red chili pepper. |
| 2 |
cloves garlic |
| 250 ml |
water or vegetable stock |
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salt |
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FAIRTRADE freshly ground black pepper |
| FAIRTRADE |
Sources
Fresh food
Lemons
Chili peppers
Herbs and Spices
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Method
Preparation
Wash the lentils in running cold water.
Top and tail and chop fine the onion.
Skin and chop fine the garlic.
De-seed the chili pepper and chop fine.
De-frost the spinach.
Cooking
In a saucepan, fry the onion, garlic and chili gently in a little sunflower oil until starting to turn translucent.
Add the curry powder and lentils and stir fry for a minute or so, and then add the lemon juice, and water or stock.
Bring to the boil, cover, and simmer for 20 minutes.
Add the spinach and heat through.
Check the seasoning and adjust as necessary.
To serve
Turn out into a serving dish and serve hot as a side dish.
Variation
Adjust the spicy heat according to taste.
The chili can be omited completely if necessary.
Fresh spinach is OK, us 500 gm. Strip out the stems, and chop fine.
Cook in a little boiling water before adding to the lentils.
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