Refugee Week Recipe

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Refugee Week Recipe

Cook this simple spinach and lentil curry from the JRS Community Kitchen group!

15 June 2020

Refugee Week Recipe

This special Spinach and Lentil Curry recipe has been prepared by the JRS Community Kitchen group especially for Refugee Week. Why not share it with friends and family?

 

This week the JRS Community Kitchen group will be cooking this recipe from home, and joining together online to share pictures and videos of their creations. Why not join them and take part at home by cooking this simple recipe! You can share your own photos of your final meal with us on Twitter.

 

Ingredients

For 6 people:

500g dried red lentils

250g of spinach leaves

1 white onion

Cooking oil

3 teaspoons cumin seeds

2/3 teaspoons tumeric

2 teaspoons of salt

black pepper

Any extra seasoning of your choice

Rice or bread to serve

Optional:

2 tomatoes

2 gloves of garlic, minced

1 inch piece of ginger, minced

fresh chillies

parsley

Method:

Watch the video below for a step-by-step method of how to make this recipe.

– Soak the red lentils in water for 5 to 10 minutes
-Take 250 g or more of spinach leaves (about 2 handfuls) and rinse them under running water
– Rinse and drain the spinach
-Add between 2 and 3 tablespoons of cooking oil in a saucepan
-In the cooking oil, add 1 onion and fry until it is dark brown
-Drain the lentils
-Add lentils to fried onions
-After mixing, add water
-With water you should cover all the lentils, so about 4 cups of water.
– Cut the drained spinach into smaller pieces

-Now add the seasoning:
1. 3 teaspoons of cumin seeds
2. 2 teaspoons powdered black pepper
3. Salt to taste
4. 2/3 teaspoons of turmeric
Feel free to add the seasoning of your choice!

-To this consistency, add 1 additional cup of water, then add the chopped spinach to the lentil mixture


To make it the Indian way:-
-At this point you can also chop and add extras if you wish: a handful of coriander, 2 onions, 1 glove of garlic, 2 tomatoes, 2 green peppers and your spices and seasonings.

In another pan:
– Brown the chopped garlic and ginger (or just ginger) with 1 or 2 tablespoons of oil
– Leave to fry for 3 to 5 minutes
-Then add to the lentil mixture and stir.


-You can also add peppers or chilli at this stage if you want to make it spicier.
-Serve with rice or bread!

 

Enjoy your meal!

 


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Jesuit Refugee Service UK
The Hurtado Jesuit Centre
2 Chandler Street, London E1W 2QT

020 7488 7310
uk@jrs.net

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