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.
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