|10 min||20 min||30 min||4|
|2 cup||Baby spinach (trimmed, chopped)|
|4 chapati||Chapati bread (warmed)|
|1/3 cup||Cilantro (coriander) (fresh leaves)|
|1 tbsp||Cilantro (coriander), dried (ground)|
|1 tsp||Cumin (ground)|
|1 clove(s)||Garlic (crushed)|
|1 tbsp||Peanut oil|
|2 cup||Pink lentils, raw|
|1 can(16oz)||Crushed tomatoes canned|
|1 tsp||Turmeric, ground|
|2 medium||Yellow onion (brown, thinly sliced)|
1. Heat oil in a saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic, coriander, cumin and turmeric. Cook, stirring, for 1 minute or until fragrant.
2. Add lentils, tomato and 2 1/2 cups cold water. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 20 minutes or until lentils are tender. Add spinach. Cook, stirring, for 2 minutes or until spinach is wilted.
3. Top lentil mixture with coriander. Season with pepper. Serve with chapati bread
Chapati is an unleavened Indian bread is usually served with curries as an alternative to rice.
You can find it in the bread section of the supermarket.
To warm, wrap in foil and place in an oven at 180C for 5 to 7 minutes.
These lentils can also be served with brown rice or quinoa!