Spicy Spinach with Lentils

Rinse lentils and place in a saucepan with water. Cover and simmer gently for 15 minutes until the lentils are soft but not yet broken.

In the meantime, quarter and slice the onion. Cut melanzani into 1 cm cubes after removing stem. Cut bell bell pepper into 1 cm pieces after removing stem and seeds. Clean zucchini and cut into 1 cm thick slices. Cut mushrooms into thick slices. Remove all coarse spinach stalks and rinse spinach well.

Heat ghee or oil in a large saucepan, add onion and red bell pepper and sauté gently for 3 minutes, stirring frequently. Stir in chili pepper, mushrooms, melanzani, spices, and ginger and sauté lightly for 1 minute. Add spinach and clear soup and season with salt. Stir and turn to other side until spinach is soft. Cover and simmer on low for about 10 min until vegetables are just cooked.

4. on a heated serving plate, form a rim from the lentils and shape the vegetable mixture into the center. (Alternatively, you can stir the lentils into the vegetable mixture in the same way.) Garnish with cilantro sprigs and bring to the table on the spot.

Tip: Spinach can be very sandy. Therefore, wash it a few times in fresh, cold water. Drain well and spin any remaining water out of the leaves before adding them to the cooking pot.

This interesting combination of lin

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