150g split red lentils. 260g of spinach leaves. Cook for 5 minutes before adding the lentils and chopped tomatoes along with 1½ tins of water. Bring to the boil and then simmer for 25 minutes, season to taste, then tip in the spinach and stir until wilted. 150g split red lentils. 260g of spinach leaves
Add the curry powder, salt and red lentils and stir to coat well. I mostly use baobab in smoothies and love its slightly sweet, tangy taste, but I thought I’d experiment with it in savoury dishes too and loved the result in this Red Lentil, Spinach & Potato Curry
Raiding the cupboards and freezer, I came up with this wholesome tasty recipe which used tinned chickpeas, dried red lentils and some leftover frozen homegrown tomatoes from last year and a couple of chunks of frozen spinach leaves I had forgotten were in the freezer
I saw someone post this recipe but then, as usual lost the post so I scoured the web, looked at a few and wangled one up myself, which is my favouritist thing to do in the kitchen, make a recipe my own and then share with you lovelies
Then you need to add the drained cans of green lentils, the peas and the stock pot, along with a little bit of water (a few tablespoons) to bind it all together
I came up with this recipe recently after one of my bargain shops. Add the chickpeas and baby spinach and heat through for a few minutes until the leaves have wilted
Handful of spinach. Creamy spinach & coconut curry. 1 tin green lentils. 1 tin green lentils. Snub the takeaway for this tasty homemade Vegetarian curry recipe for students
Serve with mango chutney and naan bread (optional). Cook for 5 mins, add the curry paste, then stir-fry for 1 min before adding the lentils, stock and coconut. Bring the mixture to the boil and simmer for 40 mins or until the lentils are soft. Spoon rice into 4 bowls, top with the curry and sprinkle with coriander leaves, and coconut if you like. 200g yellow lentil Lentils len-tilThe lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest… , rinsed
Thoroughly wash the lentils in a fine mesh sieve under cold running water. Kale can be a little chewy for small children but you can easily switch it for some chopped spinach, broccoli or peas
Stir it into vegetable stock for a lovely creamy sauce, into lentils or beans or indeed use it as the base for ice cream – simply blend it with your fruit of choice and freeze or add melted chocolate for a vegan ganache which you can pour into a chocolate tart base – recipe coming soon
Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Season and serve scattered with roughly chopped coriander and some naan bread alongside
Anything from a homey Scottish lentil soup with its turnip, carrots and optional barley, to something like Richa Hingle’s flavour-layered dal soup, featuring seven spices and two types of lentils
![Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]](http://cdn.mytaste.org/i?u=group2%2FM00%2F24%2FD2%2FCgAIN1gTk8-Aa0CNAAQNspv8M94536.jpg&w=330&h=270&c=1)
Comments
Log in or Register to write a comment.