Lentil and Vegetable Curry

Ingredients:

200g Red lentils
2tbsp Olive oil
1 Medium onion, chopped
2 Cloves garlic, crushed
1tbsp Fresh ginger, finely grated
4 small carrots, sliced
1 Fresh chilli sliced
¼ tsp Turmeric
2 tsp Curry powder
1 ltr Vegetable stock
100g Fresh spinach

Method:

Rinse lentil well and check for any discoloured ones and disregard.
Heat oil in a large frying pan or wok.
Add onion, garlic, ginger carrots and fresh chilli and fry gently for 5 minutes or until onion is soft.
Add spices and fry for a further 1 minute to release flavours.
Add lentils, fry for 1 minute.
Add the stock and bring to the boil
Reduce heat and simmer gently uncovered for approx 20 minutes.
Stir in the spinach until wilted.
Ideal served with brown rice and warm pitta bread.

Notes:

This curry can be made ahead of time and reheated but remember to leave out the spinach until just before serving.