150g red lentil
2 tbsp olive oil
2 handful baby spinach leaves
A few mint and coriander sprigs and leaves
Salt and pepper
1onion finely chopped
2 garlic cloves, finely chopped
400g tins tomatoes crushed
4 cooked popadoms, to garnish (optional)
Cook lentils according to the packet instructions, drain and leave aside. Heat oil in frying pan add onion and garlic and sauté for two minutes. Wash baby spinach and add to onion and garlic, add cook lentils to wilted spinach, mint and coriander leaves. Add can tomatoes, season to taste and cook for a extra 10-15 minutes.
Serve hot with cardamom flatbread.