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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 This item is not available to buy. This could be because it is seasonal or out of stock. 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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