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Ingredients
  • 300 g red lentils (1 +½ cups approx)
  • 1 400g can of chopped/diced tomatoes
  • 1 teaspoon turmeric
  • 1 tablespoon sunflower oil
  • 3 medium shallots sliced
  • 4 cloves of garlic minced
  • 1 x 3cm piece of ginger peeled then finely grated
  • 1 teaspoon mustard seeds
  • 1 tsp cumin seeds
  • 10 green cardamom pods
  • 1 ½ teaspoon garam masala
  • ¼ teaspoon ground cloves
  • ¼ teaspoon dried red chilli flakes
  • 1 teaspoon salt divided
  • 80 g baby spinach (2 +⅔ cups approx)
  • Half a lemon - the juice of
  • A handful of fresh coriander/cilantro
  • subheading: For Serving:
  • Basmati rice
  • Naan
  • Lemon wedges
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