Ingredients

2 tbsp olive oil

200g white onion diced

10cm ginger finely grated or use 1 tsp ground ginger

1 tsp black pepper ground

200g peas (frozen)

150ml yoghurt (dairy) or plantbased alternative – optional

600 – 800ml water boiling

300g spinach (frozen) thawed

200g red lentils (dried) soaked for 10 minutes and drained

3 tbsp tomato puree

2 tsp fennel seeds

2 tsp curry powder

Method

Gather your ingredients.

To a large saucepan on medium heat, add the olive oil. Gently cook the onions for 5 minutes then add the ginger, black pepper, curry powder, fennel and cook for 1 minute before adding the lentils.

Stir the lentils through the spices, add the tomato puree, spinach and boiling water. Bring to a simmer and cover with a lid for 10 to 12 minutes, until the lentils have cooked.

Uncover and add the peas. Cook for another 2 minutes.

Take off the heat and serve with the yoghurt and flatbreads.

Notes

Alternatives:

Onion – leek, spring onion, red onion

Red lentils puy lentils, yellow split peas

Frozen spinach – fresh spinach, cavolo nero, cabbage