Cooking time: 20-30 minutes
Four spring onions finely chopped
Half a shallot finely chopped
One green pepper finely chopped
Half an inch of fresh ginger, peeled and finely chopped
Three cloves of garlic finely chopped
350g red lentils
100g frozen spinach
1 tsp cumin
1 tsp garam masala
Quarter of a bunch of coriander (stalks and all), chopped
1 vegetable stock cube
Defrost the spinach (microwave on defrost setting for 10 minutes should do the trick).
In a large saucepan, fry the ginger, garlic, pepper, shallot and onions in a little oil on a medium heat until soft and golden.
Stir in the lentils and cover with boiling water – top up until about an inch above the lentils. Crumble in the stock cube and simmer gently for about 15 minutes until the lentils are soft. Add more boiling water if necessary.
Stir in the spinach, coriander and spices and simmer for a further five minutes. Season to taste.
To store: allow to cool, divide into individual portions and keep in the fridge or freezer – I usually use a jam jar or takeaway tub.