The humble lentil is an exalted ingredient in French cooking with a texture superior to that of any other lentil variety. It has a delicious nutty flavour with a smooth interior and nutritional credentials to knock your socks off.
Shawarma Spice Blend
Vegetable Broth Concentrate
Red Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl each for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Rinse rice using a strainer. Combine rice with 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer, until rice is tender, 25-26 min. Remove the pot from heat and let stand, 2-3 min. Drain any excess water and return to the same pot.
While rice cooks, drain and rinse lentils. Roughly chop parsley. Roughly chop spinach. Halve tomatoes. Peel, then grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate garlic.
Heat another medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onion. Cook, stirring occasionally, until softened, 4-5 min. Add garlic, ginger, Shawarma Spice Blend, tomato sauce and 1/8 tsp cayenne. (NOTE: Reference Heat Guide in the Start Strong.) Cook, stirring often, until fragrant, 1-2 min. Season with salt and pepper.
Add broth concentrates, lentils and 1 cup water (dbl for 4 ppl) to the pot. Cook, stirring occasionally, until sauce thickens slightly, 4-5 mins. Add spinach. Stir, until wilted, 1-2 min.
While stew cooks, stir together vinegar, tomatoes and half the parsley in a small bowl. Season with salt and pepper. Set aside.
Fluff the rice with a fork. Stir in remaining parsley and 1 tbsp butter (dbl for 4 ppl). Season with salt. Divide the rice between bowls. Top with spicy lentil stew. Divide tomato salsa between bowls and drizzle over any liquid remaining in the bowl.