About this recipe
This is a recipe created by the fabulous Penny Brohn UK – a National charity, funded by public donations that provides free, integrative care to cancer patients, before, during and after treatment.
See their website link above – for an insight into the fantastic work that they do and the support they can provide for patients.
I tbsp Olive oil or coconut oil
1 Clove garlic
2cm Ginger, grated
1 Red chilli finely chopped (½ tsp dried) optional
I Onion, chopped
1 tsp each ground cumin, coriander, turmeric and mixed spice
200g Red lentils or split peas, rinsed
400ml Tin coconut milk
400ml Water or vegetable stock
Small bunch coriander (separate stalks and chop)
Juice ½ lemon
100g Baby spinach or shredded leaves
Salt and black pepper to season
In a saucepan soften the onion, garlic, ginger and chilli in the oil (gently for 10 minutes).
Add the spices and cook for a further 1-2 minutes to release flavour.
Add lentils, coconut milk and stock to the pan with coriander stalks, bring to the boil then turn the heat down and simmer for 25-30 minutes (30-45 minutes for split peas).
Stir regularly to prevent sticking – adding more fluid if needed.
Just before serving add the lemon juice and spinach, allowing it to wilt, and serve topped with chopped coriander leaves.
For a more hearty meal serve on a bed of brown basmati rice with chutney or tomato salsa.
Leftovers can be used to make a lentil soup.