This is one of my favourite lunch recipes for work – it’s filling, nourishing and very, very tasty. It will last in the fridge for up to 4 days and freezes well. I tend to serve it with seasoned brown rice or bulgur wheat. Lentils are low in calories, rich in protein, iron and folate. Basically, they are very good for you!!!

Ingredients
Olive oil or coconut oil (good healthy glug)
1 x large red onion chopped
1 x large cup washed red lentils (wash well, you don’t want any stomach bloating!) I use a mug to measure mine.
2 or 3 small potatoes (cut into chunks)
2 or 3 fat cloves of garlic, grated finely
1 x tablespoon BOLST’s  mild Curry powder (my favourite smooth curry powder!)
1 x heaped teaspoon of Garam  masala
1 x 14 oz can chopped tomatoes
1 x 14 oz can coconut milk
Salt and pepper to taste
5 oz baby spinach – or whatever spinach you have

Method
Add a good glug of olive oil into a large pan and set to a medium heat. Gently fry the chopped red onion for a few minutes, then add the minced garlic and keep gently stirring. (Make sure you keep it heating gently and don’t allow to brown or catch)
After about 5 minutes, add in the curry powder and garam masala and sauté for about 2 minutes – your kitchen will now smell delicious!
Carefully, add in the chopped tomatoes, deglazing the bottom of the pan and then add in the lentils, potatoes and coconut milk. Stir everything thoroughly, add in your salt and pepper.Bring to the boil and then reduce to a simmer and cook for about 30 mins. (don’t let the potatoes get mushy)
You need to make sure the mixture doesn’t dry out or stick to the bottom of the pan – so stir gently every 10 minutes or so. After about 30 minutes, add in the spinach leaves and allow to wilt  – then turn off the heat and leave for about 5 mins.
You are now ready to serve 🙂 As above, I like this dish with seasoned bulgur wheat or brown rice.