Summary

Ingredients

• 160 g lentils, red
• 2 teaspoons vegetable stock, instant
• 1 onion (s), red
• 1 clove garlic
• 1 tablespoon ghee, clarified butter or oil
• 0.5 teaspoon ½ black cumin
• 1 peperoncini, dried
• 500 g spinach, frozen
• 1 teaspoon coriander, ground
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon, heaped ginger, freshly grated
• 1 chilli pepper (s), small, fresh, red, cut into small pieces
• 1 teaspoon lemon juice
• 1 tablespoon almond butter, white

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Instructions

1. Simmer 1 part lentils with 3 parts water and instant vegetable stock for 10 minutes.
2. Chop the onion and fry in the ghee for about 4 - 5 minutes over medium heat, add the chopped or crushed clove of garlic and fry briefly. Add black cumin and mashed, dried peperoncini and stir briefly. Add the spinach and stir everything well until the spinach is thawed. If necessary, let the spinach defrost beforehand. Add coriander, cumin, salt, chilli powder, ginger, chilli pepper to the spinach and stir. Mix the almond butter with a little water and add to the spinach. Mix the lentils with the spinach.
3. If you like, you can add some cream, soy cream or almond milk before the lentils.
4. Pita or naan bread tastes good with it.