Recipe by westivan
Easy, nutritious, and tasty! What more can you ask for? I have successfully subbed in frozen chopped spinach (about half a packet) - just add about 5 minutes before taking off the heat. Make ahead and refrigerate or freeze to allow the flavours to develop further. If freezing, you may wish to omit the spinach and mint and add when reheating/serving. From "The Don't Go Hungry Diet" by Dr Amanda Sainsbury-Salis
Top Review by Rhiannon and Matt
You said it, westivan :). I made it without celery (just added another small carrot) & used 2tblsp (30ml) of olive oil, fresh chili & 1 cup of little blocks of frozen spinach. The carrot really absorbs the beautiful flavours of cumin & mint. Thanks for sharing, my fellow Melbournian. :)
- 40 ml olive oil
- 1 large brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 medium carrot, coarsely chopped
- 1 stick celery, coarsely chopped
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- 1⁄4 teaspoon dried chili pepper flakes
- 40 ml tomato paste
- 1 cup red lentil
- 1 1⁄2 liters water
- 1 bunch spinach, coarsely chopped
- 1⁄4 cup fresh mint leaves, finely chopped
- lemon wedge, to serve (optional)
Directions See How It's Made
- In a large saucepan, heat oil over medium heat. Cook onion and garlic until soft, then add carrot and celery and cook until lightly browned, stirring occasionally.
- Add spices and chili and cook, stirring, until fragrant. Add tomato paste and lentils, mix well, and cook, stirring, about 5 minutes.
- Add water and bring to the boil. Reduce heat and simmer, uncovered, for about 20 minutes or until lentils are soft.
- Remove from heat. Add spinach and mint. Season with salt and pepper to taste. Serve with lemon wedges if desired, crusty bread and salad.