Ingredients

• 1 tsp vegetable oil
• 1 very small red onion (50g/1¾oz peeled weight)
• finely chopped
• 20g/¾oz fresh ginger
• peeled and finely chopped
• ½ small red chilli
• seeds removed
• finely chopped (or pinch chilli powder)
• 1 garlic clove
• finely chopped
• 50g/1¾oz red lentils
• ½ tsp curry powder
• 8 cherry tomatoes
• halved
• 200ml/7fl oz vegetable stock
• 40g/1½oz baby spinach
• salt and freshly ground black pepper
• 1 tbsp chopped fresh coriander
• to garnish

Directions

• Heat the oil in a small saucepan over a low heat. Add the onion
• ginger
• chilli and garlic and cook for 3–4 minutes.
• Add the lentils
• curry powder and cherry tomatoes and cook for 1–2 minutes.
• Pour in the stock
• bring to the boil
• then reduce the heat and simmer for 15–20 minutes
• or until the lentils are cooked
• adding more stock if necessary.
• Stir in the spinach and season to taste.
• Garnish with coriander and serve.