COCONUT LENTIL HOTPOT — Jasmine Hemsley

“Hippy comfort food” is how my sleep-when-you-die friend described this dish when he came round for dinner — but after sampling it, he wanted the recipe! I’d whipped this up for him when he said ‘I didn’t grow up cooking and so I’ve never bothered.’ To show him how easy it is to make something from

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Throw the lentils, coconut milk, onion, garlic, water cumin, coriander and ginger into a medium saucepan and allow to simmer, lid on, for 20 minutes. Season to taste with salt and pepper.

Step 2

Add the spinach, bring to a simmer and cook for another 5—10 minutes, until tender. Add the tamarind paste and serve.

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