You know how much I love to give you choices with my recipes. These moorish lentils can be completely vegan and the perfect side or a standout main event either on their own or topped with a piece of grilled salmon or chicken, a dollop of yoghurt, or my favourite jammy eggs.
Safely in the category of cook once eat twice recipes, make extra and simply add a little extra water or stock when you reheat and as if by magic, you will have soup for another meal.
Lemony Gingery Lentils
2-4
servings10
minutes25
minutesIngredients
1 tbsp coconut oil or olive oil or butter (I like a combo)
1/2 lemon, chopped including the rind into small pieces, plus 1/2 lemon to serve
4 spring onions, sliced white and green parts
2 cloves garlic, sliced thinly
a thumb size piece of fresh ginger, peeled and grated or cut into small matchsticks
1 red chili (or half if it is very big or very hot), sliced thinly
30 g (1 small bunch) coriander, stems chopped finely, leaves in tact
a good pinch of salt
1 1/2 tsp garam masala
1/2 tsp ground turmeric
200g (approx 1 cup) red lentils, rinsed well
200g tin coconut milk
500g water or stock
200g (give or take) spinach leaves
Directions
- Place a medium size saucepan with a lid on a medium heat and add the coconut oil (or fat of your choice).
- Tip in half the chopped lemon, the spring onions, saving some of the chopped greens for garnish, the garlic, ginger, and chili and allow it all to cook together for a couple of minutes, moving them around often to make sure nothing burns.
- Add the chopped coriander stems, garam masala and turmeric and coat everything in the spices cooking for another minute.
- Add the rinsed lentils and the coconut milk and water with another tsp of salt and give ti a good stir. Brig everything to the boil, lower the heat and cover, cooking for about 20 minutes until the lentils are cooked but still have a little bit (that’s how I like them). Check the pan every so often and top up with some water if necessary. At the end of cooking, add the spinach and allow it to wilt into the lentils.
- When you are ready to serve, top with reserved spring onion, coriander leaves and lemon pieces or just a good squeeze of lemon.
Notes
- This serves 2 as a main (even with a little extra protein added) or 4 as a side. Feel free to double or triple and save some for another day. You will not be sorry.
- If you cannot find the small 200ml cans of coconut milk, feel free to use a regular 400 ml size can and less water or ditch the coconut milk altogether and use all water or stock (I personally think the coconut milk is a winner but it will still be absolutely delicious).
Have you made this dish?
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