Bill Oldfield

Lentils, spinach and spiced potatoesLast week’s recipe was for a goat or lamb curry with lentils and I’m continuing the theme this week with another warming dish, but this time vegetarian and inexpensive, for this unseasonally cold Spring. I’ve used puy lentils but other sorts can be used. However, just make sure that you follow the preparation and cooking times as described on their packaging.

Serves four to six as a main course or more as a starter

250g puy lentils – washed and drained
One onion – peeled and either finely chopped or whizzed in a food processor
Four cloves of garlic – peeled and finely chopped
One large carrot – peeled and cut into small dice
Two large potatoes – peeled and cut into chunks
Two tablespoons of garam masala
One tablespoon of turmeric
1/2 a tablespoon of ground ginger
A handful or two of washed baby spinach leaves
Salt and freshly-ground…

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