Name: Curried lentils with peas and potato
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 (400g) potatoes, coarsely chopped; 1 (170g) red onion, finely chopped; 2 clove garlic, crushed; 1 tablespoon curry powder; 2 cup (500ml) chicken consommé (see note); 15 gram butter; 800 gram canned brown lentils, rinsed, drained; 2 (250g) red banana chillies, seeded, finely chopped; 100 gram baby spinach leaves, finely shredded; 1 cup (120g) frozen peas

Ingredients

2 tablespoon olive oil

2 (400g) potatoes, coarsely chopped

1 (170g) red onion, finely chopped

2 clove garlic, crushed

1 tablespoon curry powder

2 cup (500ml) chicken consommé (see note)

15 gram butter

800 gram canned brown lentils, rinsed, drained

2 (250g) red banana chillies, seeded, finely chopped

100 gram baby spinach leaves, finely shredded

1 cup (120g) frozen peas

Method

1.Heat oil in large frying pan and stir potato until browned lightly. Add onion, garlic and curry powder. Continue stirring until onion softens.

2.Add consommé, butter, lentils, chillies and half the spinach. Bring to the boil. Reduce heat and simmer with lid off about 15 minutes or until potato is tender.

3.Stir in peas and remaining spinach. Simmer, uncovered, until peas are hot. Season to taste.

Use canned or packaged consommé for a good flavour, but if you prefer, use chicken stock instead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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