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2 cups brown lentils
5 cups water
2 tsp olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
20 English spinach leaves, stalks removed
and leaves finely shredded
1 tsp ground cumin
2 tbsp finely chopped fresh coriander
1 tsp finely grated lemon rind
2 cups vegetable stock
2 cups water |
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Method :
Place lentils
in a large pan with water. Bring to the boil and simmer, uncovered, for
60 minutes. Rinse and drain. Set aside. In a separate pan heat oil; add
onion and garlic. Cook over medium heat until golden. Add spinach and
cook a further 2 minutes. Add lentils, cumin, coriander, lemon rind,
stock and water. Simmer, uncovered, for 15 minutes. Serve immediately.
Serves 4-6
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