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Ingredients
- 1 Tbsp coconut oil
- 1 Potato peeled and roughly chopped
- 1 chopped onion
- 2 cloves garlic crushed with 1tsp salt
- 1 tsp turmeric powder
- 35 g tokato puree
- 60 g dried red lentils
- 750 ml water
- 200 g spinach washed and roughly chopped
- 1 stock cube
- 2 Tbsp grated cheese
Ingredients
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Instructions
- Heat the coconut oil and add the chopped onions and cook for 5 minutes until transparent adding a drop of water if they begin to dry.
- Add the chopped potato and stir for a couple more minutes.
- Stir in the garlic and continue cooking for 5 more minutes making sure the garlic does not burn.
- Add the turmeric, tomato puree and finally the lentils. Stir well to heat and then pour the water .
- Bring to the boil and cook on medium heat for 15 minutes or until the potatoes are soft.
- Crumble in the stock cube and season to taste.
- Stir in the chopped spinach and heat to wilt.
- It will look thicker so add more boiling water to dilute to taste.
- Serve and sprinkle with the grated cheese.
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