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Spinach and lentil stew

Substantial with great flavours.

Customer Rating:
5.0 (3 votes)

Posted by: Rhona
On:

Cuisine

Asian

Time

1 - 2 hrs

Skill Level

Newbie

Serves

3

Courses etc.

Main Courses

You will need

IngredientAdd
510ml water
2 tsp Berebere spice mix - ingredients listed below
2 tbsp vegetable oil

Awaiting stock

 		More products
2 medium onions finely chopped More products
1 tsp coriander More products
1 tsp ginger More products
1/2 tsp cumin More products
2 tsp tomato puree More products
4 cloves garlic More products
175g cooked red lentils More products
250g spinach finely shredded More products
For the Berebere:
20g garlic powder More products
75g red chilli powder More products
2 tsp ground cumin More products
2 tsp ginger More products
1 tsp cardamom More products
1/2 tsp salt More products
1/2 tsp nutmeg More products
4 pods brown cardamom, roasted crushed and powdered OR
4 pods green cardamom, roasted crushed and powdered if preferred More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Mix all the ingredients together for the Berebere and set aside.
  • Bring the onion to the boil in the water and cook for 35 mins.
  • Add the oil and cook for a further 10 mins.
  • Add the spices, garlic and tomato puree with more water to prevent burning and cook for about 30 mins.
  • Add the red lentils and simmer for another 20-30 mins.
  • Add the spinach for the last 5 mins of cooking time and stir in 2tsp of the Berbere spice mix.
  • Serve with a fresh green salad and a flat bread.

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