Yield: 4 servings
|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.