Red Lentil Stew
Rinse the lentils in several changes of water until the water runs clear. Finely chop the onion, grate the carrot, and sauté in oil in a pot for 5 minutes. Add the minced garlic, grated ginger, curry, and cumin, and heat for 1 minute until fragrant. Add the lentils, tomatoes, and hot water, and season with salt. Cook covered over low heat for 15–18 minutes, stirring, until the lentils break down into a thick stew. Stir in the spinach, heat for 1 minute, and drizzle with lemon juice.
Ingredients
- ✓Red lentils
- ✓Onion
- ✓Carrot
- ✓Garlic
- ✓Fresh ginger
- ✓Curry
- ✓Cumin
- ✓Tomatoes in their own juice
- ✓Water
- ✓Spinach
- ✓Lemon juice
- ✓Sunflower oil
- ✓Salt
How to cook
- 1
Rinse the lentils in several changes of water until the water runs clear.
- 2
Finely chop the onion, grate the carrot, and sauté in oil in a pot for 5 minutes.
- 3
Add the minced garlic, grated ginger, curry, and cumin, and heat for 1 minute until fragrant.
- 4
Add the lentils, tomatoes, and hot water, and season with salt.
- 5
Cook covered over low heat for 15–18 minutes, stirring, until the lentils break down into a thick stew.
- 6
Stir in the spinach, heat for 1 minute, and drizzle with lemon juice.
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