This meal is made of an interesting combination of ingredients that you probably always have in your kitchen. It can be served as main dish or with boiled potatoes, brown rice or couscous.
- 250g lentils
- 1 tablespoon olive oil
- 2 cloves of garlic
- 250-300 g of fresh spinach
- 1 can (400 ml) tomato juice or 3 fresh tomatoes, chopped
- 1-2 teaspoons curry
- 1-2 teaspoons grated ginger
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup dried tomatoes (optional)
Wash the lentils and cook until it softens a bit, but not completely, because you will stew it later with spinach. If you use brown lentils cook it for about 20 minutes and if you use red lentils, about 10-15 minutes.
Wash the spinach and chop it. Pour olive oil in a deep pan and preheat, then add garlic, ginger, curry, cinnamon, nutmeg and salt. Stir the ingredients and cook for about 1 minute at low heat. Then add spinach and stir well. Cover the pan and cook 1-2 minutes until spinach is tender.
Uncover the pan and add the lentils, canned tomatoes and dried tomatoes if you want. Stir all well, cover the pan again and cook at low temperature for about 20 minutes.