« Back to Recipe
Lightly spray a large pot with oil and heat over a high heat.
When hot, add the cumin and mustard seeds, cook until seeds begin to pop.
Add vadouvan, onion, garlic and coriander, stir for another minute.
Add the lentils and soup stock.
Bring to a boil, reduce heat, cover and cook until lentils are soft, about 20 minutes.
Add the tomatoes, bring to a simmer, salt to taste, add more water or stock if necessary.
Just before serving, stir in the spinach so it is wilted, but still bright green.
Vegetable stock keeps this dish vegan, but I found it to be tastier with chicken stock.
This recipe was provided by The Spice House.