Curried Red Lentil and Vegetable Stew
|Red lentils||200 Gram|
|Olive oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Finely grated root ginger||2 Teaspoon (Fresh)|
|Carrots||4 Small, sliced|
|Curry powder||1 Teaspoon|
|Vegetable stock||1 Liter|
|Baby spinach||100 Gram (Fresh)|
Rinse the lentils well, discarding any discoloured ones.
Heat the oil in a frying pan over a medium heat.
Add the onion, garlic, ginger and carrots.
Cook for 5 minutes, stirring, or until the onion is soft.
Add the spices; cook for 1 minute more or until fragrant.
Add the lentils; cook for 1 minute, stirring.
Add the stock and bring to the boil.
Reduce the heat and simmer uncovered for 20 minutes or until the carrot is cooked.
Stir through the spinach until wilted.
Season and serve.