Recibase shuffle

Lentil & Spinach Stew

Ingredients

content_copy ½ 1X 2X 3X edit
  • Garlic: 3 clove, diced
  • Onion: 3, roughly chopped
  • Carrots: 6-9, chopped
  • Salad Tomatoes, chopped
  • Cream of coconut, grated
  • Frozen Spinach
  • Lentils: 450g
  • Water: 1200ml
  • Worcestershire Sauce
  • Stock cube: 3
  • Honey
  • Chili flakes
  • Cinnamon
  • Nutmeg
  • Olive Oil

Method

  1. Put out frozen spinach so it can defrost.
  2. Boil the kettle and make stock.
  3. Heat the olive oil in a pan and cook the carrots and garlic with a little bit of honey for a few minutes.
  4. Add the onions and cook for a few more minutes.
  5. Add the tomatoes, stock, grated cream of coconut, a dash of Worcestershire sauce and the spices.
  6. Bring to simmer then add the lentils. You’ll need to possibly add a bit of water as the lentils simmer.
  7. Simmer with the lid on for however long lentils take (15-20 minutes?).
  8. Add frozen spinach.
Recipe Source