Lentils, Spinach and Red Pepper Turmeric Stew
May
Ingredients:
3 Tbsp of oil
1 tsp yellow mustard seeds
1/2 tsp chili flakes
1/2 tsp cayenne pepper
1 white onion, diced
2 small cloves of garlic, minced
2 bell red pepper, chunks
1/2 inch fresh ginger, grated
1 cup dry lentils
3 cups vegetable broth
1 tsp turmeric powder
1/2 a can of light coconut milk
2 cups spinach or kale
Salt and black pepper to taste.
Start by heating the oil in a pan. Add mustard seeds, chili flakes, cayenne pepper, and when you start smelling them, about 1 min, add onion, garlic, red pepper, ginger, and salt. Stir-fry for about 10min. Add lentils, turmeric, vegetable stock, and simmer for about 15-20min. When lentils are nearly ready, add coconut milk, add spinach or kale and simmer for other 5min.
Serve with fresh cilantro and yogurt if you like this combination. Otherwise, olive oil and fresh black pepper will go well too.
Have it as a stew with some Naan bread or rice. Or even as a soup to keep your self warm in these windy days coming ahead 😉
