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This is one of my ultimate comfort foods. It’s the one I turn to when the nights draw in and I feel I need something lighter to eat.
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Slow cooking the lentils makes this dish really easy to digest and it is so simple to cook.
Ingredients - serves 4-6
1 large tbsp ghee.
250g red lentils - rinsed.
1 tin coconut milk + 1 tin full of water.
1 onion.
2-3 cloves of garlic
2 tbsp mild curry powder.
1 veggie stock or 1 Pink Himalayan salt to taste.
1 bunch fresh coriander.
1/2 bag of spinach.
Method In a large heavy based pan, sweat the onion and garlic in the ghee until soft and fragrant. Add the curry powder and stir Add the lentils, coconut milk, water, salt/stock and simmer for 40 minutes stirring occasionally. The lentils should look like they have broken down and soft At the end of cooking add in a bunch of chopped coriander leaves and the spinach stir Serve on its own or with chapatti and rice
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