Sorry for the lack of posts lately, I hope to be able to update more frequently soon.

Anyways, yesterday I fancied some indian and came up with this spicy and quite tasty recipe, I hope you´ll like it. Make sure to notice I use a very little both oil and salt and this recipe, feel free to add more if preferred.

Indian Lentil Stew
Serves 4-6

150gr of red split lentils
1 cup of beluga lentils

1 onion
3 tomatoes
1/2 tbsp of a good quality EVOO
2 tbsp ground cumin
1 tsp yellow curry
Pinch of cayenne

2 garlics (solo) or 6 cloves
1 thumb of fresh ginger
2 tbsp sriracha
salt and pepper to taste

200gr fresh spinach
2-3 handfuls fresh coriander/cilantro
1 1/2 cup of water

First rinse and cook the lentils separately as the two varieties have different cooking time,
instructions will be on the package.

Chop the onion and tomatoes. Grate the ginger and garlic and mix into a paste together with the sriracha, I do this in my huge mortar (Which i also use for making hummus – It´s such a great and versatile kitchen gadget.) Finely chop the spinach and coriander/cilantro. Heat a large skillet and add the oil, onion and tomatoes. Fry for a few minutes while stirring, don’t let it burn, only get slightly golden and until onion is soft. Add the cumin, curry and cayenne and let cook for another minute. Add the garlic/ginger paste, the spinach, cilantro, the water and salt and pepper as preferred (i use non – but I’m trying to keep my food low sodium. You do however you like). Drain the lentils and toss them in. Let cook on low heat for 20 minutes, stirring occasionally. If it gets to dry simply add more water.
Serve with puffed basmati rice, a large crunchy salad, mango chutney and sambal oelek or sriracha.