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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Easy, nutritious, and tasty! What more can you ask for? I have successfully subbed in frozen chopped spinach (about half a packet) - just add about 5 minutes before taking off the heat. Make ahead and refrigerate or freeze to allow the flavours to develop further. If freezing, you may wish to omit the spinach and mint and add when reheating/serving. From The Don't Go Hungry Diet by Dr Amanda Sainsbury-Salis Ingredients:
40 ml olive oil |
1 large brown onion, finely chopped |
2 garlic cloves, crushed |
1 medium carrot, coarsely chopped |
1 stick celery, coarsely chopped |
2 teaspoons ground cumin |
1 teaspoon curry powder |
1/4 teaspoon dried chili pepper flakes |
40 ml tomato paste |
1 cup red lentil |
1 1/2 liters water |
1 bunch spinach, coarsely chopped |
1/4 cup fresh mint leaves, finely chopped |
lemon wedge, to serve (optional) |
Directions:
1. In a large saucepan, heat oil over medium heat. Cook onion and garlic until soft, then add carrot and celery and cook until lightly browned, stirring occasionally.
2. Add spices and chili and cook, stirring, until fragrant. Add tomato paste and lentils, mix well, and cook, stirring, about 5 minutes.
3. Add water and bring to the boil. Reduce heat and simmer, uncovered, for about 20 minutes or until lentils are soft.
4. Remove from heat. Add spinach and mint. Season with salt and pepper to taste. Serve with lemon wedges if desired, crusty bread and salad.
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