Turmeric Stew

⇐ Cooking

⇐ Recipes from special guests

Ingredients

100g red lentils

1 heaped tsp turmeric (I was more generous here)

1 tbsp grated ginger (here too)

2 garlic cloves, sliced as thin as possible

1 litre vegetable stock

400ml coconut milk

2 leeks, sliced into 1cm-ish width slices

2 handfuls of spinach or approx 50g of frozen spinach

Method

1. Heat up the lentils, turmeric, ginger and garlic with the litre of stock.
2. Cover and simmer for 15 mins until the lentils soften.
3. Pour in the coconut milk, stir in the leeks and cook for 10 minutes more.
4. Add the spinach and cook until it's wilted, approx 5 minutes.
5. Best served with a healthy dose of sriracha and a squeeze of lemon or lime juice.

BBC Good Food: Red lentil & coconut soup [1]