Name: Spiced chicken and lentils with ginger and turmeric
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp cold-pressed rapeseed oil; 1 tsp cumin seeds; 1 large onion sliced; 1 tbsp grated ginger; 2 garlic cloves crushed; 1 tsp ground turmeric; 2 tsp ground cumin; 2 tomatoes chopped; 1 tbsp tomato purée; 500g chicken thighs cut into chunks; 150g red lentils; 100g baby spinach chopped; 1 red chilli finely chopped (optional); flatbreads or steamed basmati to serve

Three white bowls of chicken with lentils

2 tbsp cold-pressed rapeseed oil
1 tsp cumin seeds
1 large onion
sliced
1 tbsp grated ginger
2 garlic cloves
crushed
1 tsp ground turmeric
2 tsp ground cumin
2 tomatoes
chopped
1 tbsp tomato purée
500g chicken thighs
cut into chunks
150g red lentils
100g baby spinach
chopped
1 red chilli
finely chopped (optional)
flatbreads or steamed basmati
to serve

Method

step 1
Heat the oil in a large pan then cook the cumin seeds for 2 mins. Add the onion and cook for 10 mins until softened, then add the ginger and garlic. Cook for 2 mins, then add the ground spices and cook for 1 min. Add the tomatoes and purée, and cook for 3-4 mins until fragrant.
step 2
Tip in the chicken and cook, stirring, until opaque and covered in the spice paste.
step 3
Stir in the lentils and then add 500ml of water. Bring to a boil then turn down the heat, cover and cook for 25-30 mins or until the lentils are soft. Stir in the spinach, then serve in shallow bowls with flatbreads or rice. Scatter over some chilli to finish if you want a little heat.