Cooking, Recipes, Wine............ and Ethical Foie Gras - At Last!

This dish is so simple to prepare, yet it is warming and delicious - ideal for a winter supper at home, or splendidly impressive to impress your dinner guests.

4 SERVINGS

INGREDIENTS:

2 tablespoons olive oil, 2 cloves garlic crushed, 2 tablespoons grated fresh ginger, 200 grm red lentils, 1 large onion coursely chopped, 4 thickly sliced carrots, 1 medium sweet potato in approx. 2 cm cubes, 1 red pepper cut into large cubes, 1/2 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon curry powder, 1 1/2 litre vegetable stock, 100 grm young spinach, 1 tablespoon chopped fresh corriander.  Low fat yogourt. Seasoning to taste.

Heat olive oil to medium and then add onion, garlic, ginger to olive oil and stir for 3 minutes whilst it cooks, so that spices cover the onion. Add the vegetables, but leaving the spinach out at this stage.  Then add the lentils that you have previously rinsed well.  Stir till the lentils are covered with the spicey oil mix.  Add 2/3rds of the stock.  When this comes to the boil lower the head so the "stew" continues to cook for approx. 20 minutes or until the vegetables are cooked.  When the vegetables are cooked, add 1 generous tablespoon of frozen petit pois peas.  Stir the peas well in together with the spinach.  Turn heat off (the peas will be cooked perfectly this way, and not overcooked or soggy). 

When ready to serve add a generous desertspoonful of yogourt and some fresh corriander on top of each serving.