~A hearty stew full of goodness to warm and nourish your belly~

Prep time: 10 minutes
Cook Time: 30 minutes
Serves: 2

Ingredients

2 tbsp oil
1 can brown lentils rinsed and drained
1 large shallot diced
3 cloves garlic finely diced
1 carrot diced
2 small potatoes peeled and diced
2 cups spinach washed and chopped
1 tsp ground paprika
1 tbsp ground cumin
1 tbsp corn flour mixed with 1/2 tbsp water (in a glass)
1 tbsp of chopped fresh corriander
1 tbsp of chopped fresh parsley
2 tbsp ‘beef’ flavoured stock powder (I use Massel)
Salt and pepper to taste
1-2 cups water
Dried chilli flakes (optional)

Method

In a medium sized pot heat the oil and add the diced shallot to cook for 1 minute. Add the potatoes and sweet potatoes and cook for 10 minutes stirring from time to time so they don’t stick to the pot. Add the lentils and garlic and cook for 2 minutes. Add stock powder, cumin and paprika and give it a good stir. Add 1.5 cups of water and cook for 2 minutes. Stir through the corn flour mix, lower the heat and cover the pot with the lid and cook for 5 minutes. Add the spinach, corriander, parsley and the rest of the water plus salt and pepper to taste. Put the lid back on and cook for another 5 minutes. Taste and adjust seasoning to your liking if needed. Serve with dried chilli flakes.