“I eat a LOT of lentils. I mean, I am basically Neil from The Young Ones. And I love them. But occasionally, I get a teensy bit sick of them. This is my latest invention to spice them up a bit. The fresh ginger is all-important here. If you're feeling a bit down and fluey in winter, this is a great dinner to make you feel better.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons ground cumin
  • 12 teaspoon chili flakes (or to taste)
  • 1 cup green lentil
  • 3 carrots, roughly diced
  • 7 cups water
  • 2 stock cubes (I used vegetarian chicken-style stock cubes)
  • 2 cups roughly shredded spinach leaves (I used beet greens because I had them lying around, any greens will do)

Directions

  1. Saute the onion, garlic and ginger in a heavy bottomed large saucepan for a few minutes or until translucent.
  2. Add the cumin and chilli flakes. Stir until the spices coat the onions and start to release a fragrance.
  3. Add the lentils and carrots and stir again.
  4. Pour in the water, chuck in the stock cubes and cover. Lower the heat and allow to simmer, stirring occasionally, for 20-30 minutes or until lentils are soft but still holding their shape.
  5. Add greens, stir and cover. Allow to simmer for another 2-3 minutes or until they are just wilted.
  6. Serve immediately, with a dollop of yoghurt and some warm flatbreads, if liked.

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