Lentil Coconut Pot
Packed with folate, iron and fibre
Vitamins A,C and K
Flavoured with spices
(Made and tested 21 times)
2 Servings
Ingredients
- Onions (1 med)
- Oil (1 Tbsp)
- Garlic (2-4 Cloves)
- Chopped Tomatoes (1 can)
- Coconut Milk (1/2 can)
- Red Lentils (3/4 cup)
- Spinach (2 Handfuls)
- Chickpeas (1 can)
- Turmeric (2 Tsp)
- Cumin (1 Tsp)
- Cardamom (1 Tsp) (opt)
- Cinnamon (1 Tsp)
- Lime (2)
- Stock (2 cups)
Method
| Heat 1 Tbsp of oil in a large saucepan |
| Slice 1 med onion and add to the pan |
| Crush 2-4 cloves of garlic and add to the pan |
| Cook briefly until soft |
| Add 2 tsp of turmeric |
| Add 1 tsp of cardamom (opt) |
| Add 1 tsp of cinnamon |
| Add 1 tsp of cumin |
| Add 1 can of chopped tomatoes |
| Reheat the pan |
| Boil a kettle and make 2 cups/500ml of stock and add to pan |
| Add 3/4 cup of red lentils and get it bubbling |
| Turn to simmer for 20 minutes |
| After 15 minutes add 1 can of chickpeas |
| Add 1/2 can of coconut milk |
| Add 2 handfuls of spinach and continue to cook for another 5 minutes |
| Add the juice of half a lime to each serving ( very important to the taste) |
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