Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Sunflower oil |
| 1 large | Onion; chopped |
| 4 \N | Garlic cloves; crushed |
| 1 tablespoon | Ground turmeric |
| 1 tablespoon | Garam masala |
| 6 \N | Cardamom pods; crushed |
| 1 \N | Bay leaf |
| 350 grams | Orange lentils; washed |
| 900 millilitres | Vegetable stock; about |
| 225 grams | Fresh spinach leaves; roughly chopped |
| \N \N | Salt and freshly ground black pepper |
1 Heat the oil in a large pan and fry the onion for 5-6 minutes until golden brown. Stir in the garlic, turmeric, garam masala, cardamom pods and bay leaf. Fry gently for a minute until lightly toasted.
2 Add the lentils with the stock and season well. Simmer for 15-20 minutes or until the lentils are just tender, adding some more stock if necessary.
Stir in the spinach and cook for a further five minutes. Serve at once.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.