|1 cup||lentils — red|
|1 Tbs||vegetable oil|
|1||onion — finely chopped|
|2||garlic — cloves, crushed|
|2 tsp||fresh ginger — finely grated|
|1 Tbs||garam masala|
|dried chilli flakes|
|2||tomatoes — roughly chopped|
|150 g||baby spinach|
|1/2 cup||tomato purée|
|lemon — juice only|
|1/4 cup||yoghurt — plain|
|15 g||fresh coriander — chopped|
|4||pita breads — whole wheat|
Rinse lentils thoroughly in cold running water.
Place lentils in a pot with water and add ½ tsp turmeric and a pinch of salt.
Bring to a simmer, and cook uncovered for about 10-15 minutes or until lentils have thickened and water has evaporated. Remove from stove and set aside.
Heat oil in a frying pan and sauté onions, garlic and ginger until soft and translucent.
Add garam masala, chili flakes and remaining turmeric and sauté for a further few minutes.
Add tomatoes, spinach, tomato puree and chutney and season with salt, pepper and a squeeze of lemon juice.
Add cooked lentils and stir until well combined. Check seasoning.
Heat through and stir in yoghurt and chopped coriander just before serving.
Serve warm with toasted wholewheat pita breads.
Recipe reprinted with permission of Source Food.
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