Spinach and Ginger Lentils
Adapted from Madhur Jaffrey.
200g green lentils, rinsed and drained
2 tblsp oil
2 tsp ginger, grated
2-3 green chillies, sliced
1 bunch coriander, washed and chopped
500g spinach, washed and chopped
2 tblsp lemon juice
salt and pepper
Put the lentils and water in a pan, bring to boil and simmer ~ 1/2 hr.
Heat oil in a large pan. Add ginger and chillies, stir for a few seconds, and add the spinach and coriander. (If you have larger bits of stalk put these in first for a couple minutes.) Stir occasionally for a couple minutes, until all leaves are wilted.
Add cooked lentils in their water to the spinach, cover and cook gently ~25min. Add salt, pepper and lemon juice and cook, uncovered, for about five more minutes. Eat with rice or flatbreads. Enjoy!