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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is my minimum-fuss weeknight comfort food. Serve over rice. Ingredients:
2 tablespoons olive oil |
1 large brown onion, finely chopped |
1 tablespoon curry powder |
2 teaspoons ground cumin |
2 teaspoons ground coriander |
1/2 teaspoon chili powder |
3 potatoes, cubed (small cubes, about 1-2cm) |
1 cup red lentil |
2 3/4 cups water |
3 teaspoons vegetable stock powder |
1 bunch english spinach, coarsely chopped |
salt, to taste |
Directions:
1. Heat oil. Add onion and cook until soft.
2. Add spices and cook until aromatic.
3. Add potato and stir to coat.
4. Add lentils, water and stock powder and bring to simmer. Cook for 10 minutes or until potatoes are just soft.
5. Add spinach and cook 5-7 minutes or until spinach wilts. Add salt to taste. Serve immediately.
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