Prep time:

Cooking time: 15 minutes

Total time:

Serves: 4

1tbsp cumin seeds

1tbsp mustard seeds

1tbsp medium curry powder (or make your own using 1 tsp ground coriander, ½ tsp fenugreek, 1 tsp chilli flakes, 1 tsp ground cumin, 1 tsp ground ginger)

1tbsp vegetable oil

4 medium red onions, halved and sliced

250g Puy lentils (vacuum packed, tinned or dry – soaked, cooked and drained)

3 large beefsteak tomatoes, sliced (or 1 tin chopped tomatoes)

120g baby spinach leaves

½ juice of lemon

salt and ground black pepper, to taste

This is like a dhal; split peas or other pulses can be used (if using dried pulses, check pack instructions). I like the texture of Puy lentils and because this is made quickly, all the ingredients stay firm and discernible. Cook for longer if you prefer a softer texture.

This is like a dhal; split peas or other pulses can be used (if using dried pulses, check pack instructions). I like the texture of Puy lentils and because this is made quickly, all the ingredients stay firm and discernible. Cook for longer if you prefer a softer texture.

  1. Place all the spices in a heavy, non-stick pan and heat gently for 2-3 mins.
  2. Add the vegetable oil and onions and cook for 2 mins. Stir in the lentils and tomatoes and stir-fry for 10 mins. 
  3. Mix in the spinach leaves and lemon juice towards the end of the cooking time. Cook for a further 2 mins until the spinach has wilted. Add salt and ground black pepper to taste. 

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