- 150g red lentils
- 1 onion
- Sea salt
- ½ tbsp olive, sunflower or coconut oil
- 2 vine tomatoes
- 1 garlic clove
- 1 chilli
- 500g new potatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp fennel seeds
- 1 tsp turmeric
- 1 vegetable stock cube
- 800ml boiling water
- 100g baby leaf spinach
1. Tip the lentils into a bowl, pour in enough cold water to cover them and set aside.
2. While the lentils soak, peel and finely chop the onion. Put a large pan on a medium-low heat for 2 mins, then add ½ tbsp oil and the onion. Season with a pinch of salt. Fry, stirring often, for 5 mins till the onion starts to soften and pick up some nice, golden colour.
3. While the onion fries, dice the tomatoes. Peel and crush or grate the garlic. Halve the chilli, scoop out the seeds and white pith, and finely dice the chilli (or leave them in for more heat). Stir the tomatoes into the onions and cook, stirring often, for another 5 mins till the tomatoes are soft and pulpy.
4. While the tomatoes cook, scrub the potatoes and then slice them into 1cm-thick rounds. Drain the red lentils.
5. Stir the garlic and chilli into the veg, with 1 tsp each ground cumin, ground coriander, fennel seeds and turmeric. Cook and stir for 1 min till the pan smells aromatic.
6. Tip the potatoes and lentils into the pan. Crumble in the stock cube. Stir to mix, then pour in 800ml boiling water. Stir to mix, then cover and bring to the boil. Turn the heat down and simmer for 15 mins till the potatoes and lentils are tender.
7. Stir the baby leaf spinach into the pan, then simmer without the lid on the pan for 1-2 mins till the spinach wilts.
8. Taste the curry and add a pinch more salt if you think it needs it. Ladle the curry into 2 warm bowls and serve straight away.