12 December 2012,23:09 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Wash the lentils and place in a saucepan with the water. Cover and simmer for 15 minutes until the lentils are soft but still whole.
  • Meanwhile, peel, quarter and slice the onion. Trim leaf end and cut the aubergine (egg plant) into 1 cm / ½ in pieces. Remove stalk end and seeds from the (bell) pepper and cut into 1 cm / ½ in pieces. Trim and cut courgettes (zucchini) into 1 cm / ½ in thick slices. Thickly slice the mushrooms. Discard coarse stalks from spinach leaves and wash spinach well.
  • Heat the ghee or oil in a large saucepan; add the onion for 3 minutes. Stirring frequently. Stir in the aubergine (egg plant), mushrooms, chili, spices and ginger and fry gently for 1 minute. Add the spinach and stock and season with salt to taste. Stir and urn until the spinach leaves wilt down. Cover and simmer for 10 minutes or until the vegetables are just tender.
  • Make a border of the lentils on a warm serving plate and spoon the vegetable mixture into the center. (The lentils may be stirred into the vegetable mixture, instead of being used as a border, if wished.) Garnish with coriander or flat-leaved parsley sprigs.


  • 250 grams split red lentils
  • 750 ml water
  • 1 onion
  • 1 aubergine (eggplant)
  • 2 courgettes (zucchini)
  • 125 grams mushrooms, wiped
  • 250 grams leaf spinach
  • 4 tablespoon Cooking oil
  • 1 fresh green chili, seeded and chopped, or use 1 teaspoon minced chili(from a jar)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 in ginger root, peeled and chopped
  • 150 ml vegetable stock
  • Salt
  • Coriander or flat-leaved parsley sprigs, to garnish

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