Spiced Potatoes with Lentils, Spinach & Green Chili

Cook Potatoes:

Wash the fresh produce. Peel potatoes and cut into 2-3 cm chunks. Place potatoes in a medium sized pot and cover with water. Bring to the boil. Once boiling, cook for 8-10 minutes, until tender. Drain.

Cook Aromatics:

While the potatoes are cooking, slice spring onions, green chili (discarding seeds). Peel and mince garlic and ginger. Heat sesame oil along with 1 Tbs olive oil in a medium deep sided pan. Sauté spring onions, garlic, ginger and spice mix for 2 minutes, until fragrance is released.

Wilt Spinach:

Add spinach to the pan and place lid on top for 2 minutes stirring occasionally, until the spinach is bright green and wilted. (Tip: if you don't have a lid, you can cover with foil).

Drain Lentils:

Drain lentils in a sieve or colander. Rinse under cold water until the water runs clear.

You Plate It:

Add drained lentils and potatoes to the pan with aromatics and spinach, cooking for 3 minutes, until heated through. Season with salt and pepper to taste. Divide between plates. Enjoy!