Ingredients:
- 1-2 tbsp coconut oil or other neutral oil for frying
- 2 onions chopped
- 4 garlic cloves minced
- 2 tsp ginger minced (or more to taste)
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin seeds
- 1 tsp red paprika powder
- 300 g red lentils
- 780 ml vegetable broth
- 240 ml strained tomatoes or chopped tomatoes
- Any crusty looking green vegetables that you don’t know what to do with
- salt and pepper to taste
- 2-3 tbsp lime or lemon juice or to taste
Instructions
- Rinse and wash out the lentils until the water is clear.
- Heat the coconut oil in a saucepan. Add the chopped onions, and sauté for 2-3 minutes until translucent. Then add the garlic and ginger, sauté for another minute until fragrant. Then add the spices, and sauté for a few seconds to unfold flavours.
- Add in chopped carrots, green vegetable stems and bits, and half of the chopped tomatoes. Add in a splash of water and cover the pan so that they can cook. (you don’t need much, just enough to steam the veggies in the pan)
- When the vegetables are cooked slightly tender, add in the lentils to the pan.
- Pour in the vegetable broth, stir to combine, cover with the lid and let it cook for around 20 minutes.
- Throw in the rest of the chopped tomatoes.
- Throw in a cinnamon stick at this point.
- Throw in some fresh spinach leaves.
- Let simmer for around 10 minutes, take out the cinnamon stick and plate up!