Ingredients
- 1 red onion or white onion finely chopped
- 4 garlic cloves finely chopped
- 1 red chilli finely chopped I like mine spicy so left seeds in
- 1 thumb size pice of ginger very finely chopped
- 2 tsps smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tbsp extra virgin olive oil
- 700 ml veg stock
- 180 g dried red lentils or green lentils
- 400 g tin of chickpeas drained and rinsed
- 2 tsps honey
- 1 handful of spinach
- ½ lemon juice only
- salt and pepper
Instructions
- Heat a large pan on a medium-low heat. Once hot, add the oil followed by the red onion, garlic, red chilli, ginger and a pinch of salt. Sauté for 5 minutes or until softened.
- Next add the smoked paprika, cumin, ground coriander and turmeric. stir continuously for 1 minute. Add a splash of water and continue to stir for a further minute.
- Add the 700 ml vegetable stock followed by the chickpeas, red lentils, honey and a good pinch of salt and pepper. Stir well before bringing to the bubble. Once bubbling, reduce the heat and allow to simmer for 10-15 minutes.
- Stir through the spinach along with the juice of 1/2 lemon before turning off the heat.
- Season to taste before serving.
Nutrition
Calories: 330kcal | Carbohydrates: 52g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 1000mg | Potassium: 842mg | Fiber: 20g | Sugar: 7g | Vitamin A: 3356IU | Vitamin C: 28mg | Calcium: 109mg | Iron: 6mg
Did you make this recipe?Tag @thefoodiefootballer on Instagram and hashtag it #thefoodiefootballer
