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Put the lentils, cumin seeds, ginger, garlic and chillies into a heavy saucepan and pour in double the quantity of hot water. Bring to a boil, reduce heat and simmer until the lentils are mushy, for about 25 minutes.
In the meantime, sweat the spinach in a little water and reserve. When the lentils are cooked, add the spinach to the lentils and allow to blend for a few minutes.
Remove from heat. Squeeze in the lemon juice and season with salt.
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