Combine lentils with spinach, tomatoes and spices to make this warming midweek veggie supper that’s low-fat and packed with vitamins. Serve with warm chapatis
Prep:10 mins
Serves 4
130g basmati rice200g split red lentils3 tbsp olive oil1 onion, finely sliced1 thumb-sized piece ginger, finely grated2 garlic cloves, crushed2 tsp turmeric2 tsp ground coriander2 tsp cumin seeds1-2 tsp medium chilli powder1.2l vegetable stock150g cherry tomatoes200g spinach1 red chilli, finely choppedchapatis, to serve (optional)
STEP 1Tip the rice and lentils into a sieve and rinse thoroughly under cold, running water. Set aside.STEP 2Heat 1 tbsp of the oil in a large saucepan or casserole. Add the onion along with a pinch of salt and fry over a medium-high heat for 10 mins or until golden. Stir through the ginger, garlic, turmeric, ground coriander, half the cumin seeds and the chilli powder and fry for 1 min. Add the rice and lentils to the pan and pour in the stock, bring to a simmer then cover, turn down and cook for 25 mins, stirring now and then, until the lentils have turned creamy. Add the tomatoes and spinach and cook for 5 mins.STEP 3Heat the remaining oil in a small frying pan and add the remaining cumin seeds, cooking for 1 min. Spoon the lentils into four bowls, drizzle over the cumin oil and top with the chilli. Serve with warm chapatis, if you like.