Ingredient:
100g red lentils
1 heaped tsp turmeric
1 tbsp coarsely grated ginger
2 garlic cloves, sliced
1l vegetable stock
400ml can coconut milk
2 leeks
, well washed and sliced
2 handfuls baby spinach (approx 50g/2oz)
Method:
Tip the lentils into a large pan and add the turmeric, ginger and garlic. Pour in the stock, then cover the pan and simmer for 15 mins until the lentils have softened.
Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more.
Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.
100g red lentils
1 heaped tsp turmeric
1 tbsp coarsely grated ginger
2 garlic cloves, sliced
1l vegetable stock
400ml can coconut milk
2 leeks
, well washed and sliced
2 handfuls baby spinach (approx 50g/2oz)
Method:
Tip the lentils into a large pan and add the turmeric, ginger and garlic. Pour in the stock, then cover the pan and simmer for 15 mins until the lentils have softened.
Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more.
Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.
