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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Shawarma Spice Blend
Vegetable Broth Concentrate
Red Wine Vinegar(ContainsSulphites/Sulfite)
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! Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, rinse and drain lentils. Roughly chop parsley and spinach. Halve tomatoes. Peel, then grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate garlic.
Heat a large pot over medium heat. When hot, add 2 tbsp butter (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) Cook, stirring often, until fragrant, 1-2 min.
Add broth concentrates, lentils and 3 cups water (dbl for 4 ppl) to the pot. Bring to a boil over high heat. Reduce heat to medium-low. Bring to a gentle boil and cook, stirring occasionally, until lentils soften, 18-20 min. Add spinach. Stir, until wilted, 1-2 min. Season with salt and pepper.
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 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.