Name: Green lentils with coriander and spinach
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1/2 cup green lentils; 750 millilitre water; 4 tablespoon vegetable oil; 2 hot green chillis, finely chopped; 1 teaspoon ginger, peeled and finely grated; 2 cloves garlic, finely chopped; 1 teaspoon ground cumin; 1/2 teaspoon fennel seeds; 200 gram spinach, washed and chopped; 1 cup coriander sprigs, chopped, packed cup; 3/4 teaspoon salt; 2.5 lemon wedges

Ingredients

1/2 cup green lentils

750 millilitre water

4 tablespoon vegetable oil

2 hot green chillis, finely chopped

1 teaspoon ginger, peeled and finely grated

2 cloves garlic, finely chopped

1 teaspoon ground cumin

1/2 teaspoon fennel seeds

200 gram spinach, washed and chopped

1 cup coriander sprigs, chopped, packed cup

3/4 teaspoon salt

2.5 lemon wedges

Method

1.Transfer lentils to a sieve and rinse under running cold water until the water runs clear. Put them in a saucepan with the water and bring to the boil. Cover with a lid and cook very gently for 30 minutes, or until tender.

2.Heat oil in a medium-sized saucepan and add the chillies, ginger and garlic. Stir-fry for 1 minute, then mix in cumin and fennel seeds. Add spinach and toss with tongs until it wilts, then add coriander, lentils and salt.

3.Bring to a gentle bubble and cook very gently, uncovered, for 10 minutes. Squeeze lemon wedges over lentils, stir in juice and serve, or continue cooking, stirring often, until thick liquid reduces and lentils are mushy. Either way is good!

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Ingredients

Method

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