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. . 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