Spiced red lentils

I make this for my OH who isn't keen on spicy food, double the quantities of spices if you do like a bit of spiciness. 

500g red lentils

1 x 400g tinned tomatoes

1.5 litres water

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp garam masala

1/2 tsp black peppercorns, ground

1/2 tsp tumeric

1/2 tsp mace

1/2 tsp harissa

150g spinach

  • Add the lentils, tinned tomatoes and water to a large pot.
  • Dry fry the coriander and cumin seeds, then crush*. 
  • Add all the spices to the pot and give the mixture a good stir.
  • Bring everything to the boil, then reduce the heat to a simmer.
  • Stir regularly to avoid the lentils sticking to the bottom of the pot. 
  • Take the pot off the heat when the lentils are cooked through, around 30 minutes.
  • Stir through the spinach until wilted. 
  • Delicious served with fish. 

* I use a one egg frying pan to fry off my spices and crush them in a pestle and mortar.