COCONUT LENTIL HOTPOT — Jasmine Hemsley

Name: COCONUT LENTIL HOTPOT — Jasmine Hemsley
Cuisine: Asian, Thai
Ingredients: INGREDIENTS; 200g (1 cup) brown lentils, soaked for 8 hours or overnight, rinsed and drained; 1 x 400ml tin of full-fat coconut milk; 1 small onion, sliced; 1 large garlic clove, finely chopped; 250ml (1 cup) water; 3⁄4 tsp ground cumin; 1⁄2 tsp ground coriander; 4cm (11/2 in) fresh ginger, sliced; Sea salt and freshly ground pepper, to taste; 6 nuggets of frozen spinach or 200g (4 cups) fresh spinach or other leafy greens; Dash of tamarind paste, or lime or lemon juice; METHOD

2 steps

“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

Updated at: Thu, 17 Aug 2023 04:00:56 GMT

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Ingredients

0 servings

200gbrown lentils

soaked for 8 hours or overnight, rinsed and drained

1 x 400mltin of full-fat coconut milk

1onion

small, sliced

1garlic clove

large, finely chopped

250mlwater

¾ tspground cumin

½ tspground coriander

4 cmfresh ginger

sliced

sea salt

freshly ground pepper

to taste

200gfrozen spinach

fresh spinach or other leafy greens

tamarind paste

or lime or lemon juice

Instructions

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.

View on jasminehemsley.com

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