INGREDIENTS:

  • Rapeseed or sunflower oil 2 tbsp
  • Chopped red onion 1
  • Minced fresh garlic cloves2
  • Small-sized ginger
  • Green chili 1
  • Ground turmeric 1 tsp
  • Garam masala two and a half tablespoon
  • A hint of Chili flakes
  • Dried green lentils 200 g
  • Canned coconut milk 400 ml
  • Vegetable broth 550 ml
  • Handful baby spinach
  • Lemon 1

INSTRUCTIONS:

Stovetop:

  1. Warm the sunflower oil in a deep nonstick frying pan or skillet.
  2. Next, remove the outer layer of onions and cut them into fine thin slices with a knife.
  3. Add chopped onions to the warm oil and saute it for three to five minutes.
  4. Then, add fresh crushed ginger and garlic. Stir and cook for a further ninety seconds.
  5. Next, cut the green chili into the center and remove its seeds.
  6. Now, add chili flakes, turmeric, garam masala, and green chili to the same pan.
  7. Meanwhile, wash the dried green lentils with normal water.
  8. Add washed lentils with the spices. Stir well with a spoon.
  9. Next, add vegetable stock and coconut milk. Simmer it for one to two minutes.
  10. Sprinkle over black pepper, a hint of red chili flakes, and salt.
  11. Cook it on a high flame until a boil comes.
  12. Next, decrease the stovetop flame.
  13. Wrap the pan with its cover and simmer it to low to moderate heat for half an hour.
  14. After half an hour minutes, uncover the pan.
  15. Simmer it for a further eighteen to twenty-three minutes until the lentil consistency is thickened.
  16. Meanwhile, roughly cut the kale or spinach with a knife.
  17. Toss in the lentils for the last minute of cooking.
  18. Next, add lemon zest, juice, and coconut milk. Mix well with a spoon.
  19. Before serving, taste and adjust the level of spice as required.
  20. Pour the cooked lentils into a bowl and garnish with chopped parsley.
  21. The tasty green lentil is ready.