Spicy lentils with peas and potatoes

spicy lentils with peas and potatoes



1.Heat oil in a large frying pan. Stir potato over heat until browned lightly. Add onion, garlic and curry powder. Continue stirring until onion softens.
2.Add consommé, butter, lentils, chilli and half the spinach to pan and bring to the boil. Reduce heat and simmer, uncovered, about 15 minutes or until potato is tender.
3.Stir in peas and remaining spinach. Simmer, uncovered, until peas are hot. Season to taste.

You can substitute 2 cups (400g) dried brown lentils, soaked overnight and boiled until just tender, for the canned lentils, if you prefer.