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1 teaspoon olive oil 1 teaspoon cumin seeds 1 garlic clove, crushed 1 teaspoon peeled and grated fresh root ginger 50 g (2 oz) Puy lentils 375 ml (13 fl oz) hot chicken or vegetable stock 1 tablespoon chopped mint 1 tablespoon chopped coriander squeeze of lime juice 75 g (3 oz) baby spinach leaves 50 g (2 oz) goats’ cheese, crumbled pepper |
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