| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Food &, Drink |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Sunflower oil |
| 1 |
lg |
Onion; chopped |
| 4 |
|
Garlic cloves; crushed |
| 1 |
tb |
Ground turmeric |
| 1 |
tb |
Garam masala |
| 6 |
|
Cardamom pods; crushed |
| 1 |
|
Bay leaf |
| 350 |
g |
Orange lentils; washed |
| 900 |
ml |
Vegetable stock; about |
| 225 |
g |
Fresh spinach leaves; roughly chopped |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
1 Heat the oil in a large pan and fry the onion for 5-6 minutes until
golden brown. Stir in the garlic, turmeric, garam masala, cardamom pods and
bay leaf. Fry gently for a minute until lightly toasted.
2 Add the lentils with the stock and season well. Simmer for 15-20 minutes
or until the lentils are just tender, adding some more stock if necessary.
Stir in the spinach and cook for a further five minutes. Serve at once.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.
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