Combine lentils with spinach, tomatoes and spices to make this warming midweek veggie supper that's low-fat and packed with vitamins. Serve with warm chapatis
Ingredients
- 130g basmati rice
- 200g split red lentils
- 3 tbsp olive oil
- 1 onion, finely sliced
- 1 thumb-sized piece ginger, finely grated
- 2 garlic cloves, crushed
- 2 tsp turmeric
- 2 tsp ground coriander
- 2 tsp cumin seeds
- 1-2 tsp medium chilli powder
- 1.2l vegetable stock
- 150g cherry tomatoes
- 200g spinach
- 1 red chilli, finely chopped
- chapatis, to serve (optional)
Method
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Tip the rice and lentils into a sieve and rinse thoroughly under cold, running water. Set aside.
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Heat 1 tbsp of the oil in a large saucepan or casserole. Add the onion along with a pinch of salt and fry over a medium-high heat for 10 mins or until golden. Stir through the ginger, garlic, turmeric, ground coriander, half the cumin seeds and the chilli powder and fry for 1 min. Add the rice and lentils to the pan and pour in the stock, bring to a simmer then cover, turn down and cook for 25 mins, stirring now and then, until the lentils have turned creamy. Add the tomatoes and spinach and cook for 5 mins.
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Heat the remaining oil in a small frying pan and add the remaining cumin seeds, cooking for 1 min. Spoon the lentils into four bowls, drizzle over the cumin oil and top with the chilli. Serve with warm chapatis, if you like.