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
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4 Responses
Great recipe, easy to prepare.
I added freshly ground black pepper to the spices and a couple of coriander leaves to each bowl.
Thank you for the feedback mate and i’m glad you enjoyed it. Great additions with the freshly ground black pepper and coriander leaves.
We make this at least once a week, I’m 30 weeks pregnant and love that I’m eating a bowl of goodness.
Thank you for your lovely feedback. This is just the type of dish your body needs. Hope that your pregnancy is going well, not long to go now ☺️