This is a staple dish for me as you can keep frozen spinach, lentils, tinned mackerel & a squash (supplements the sweet potato) in your kitchen for ages. Then one night when there's little in the cupboards, you can make this yummy dish!
Everyone who has tasted this has been inspired to go home & cook it!
P.s. If you're a non fish eater, just don't add the mackerel. It still tastes yummy.
Serves 4
Ingredients
2 x mackerel fillets (smoked or tinned can work fine)
1 x onion, chopped finely
1 inch x ginger, chopped finely
2 x cloves garlic, chopped finely
1-2 tsp x cumin, ground (or powder)
1-2 tsp x coriander powder
500ml x vegetable stock
1/2 cup x red or yellow lentils
2 x sweet potatoes, chopped into small cubes (can substitute with squash)
1 cup x spinach (frozen or fresh)
Pepper to taste
1 tbsp x olive oil
Instructions
1. Heat olive oil in a sauce pan, add the onion & garlic and cook for 2-3 minutes until softened.
2. Add the sweet potato (or squash), coriander, cumin & ginger and cook for a further 2 minutes.
3. Stir in the stock, bring to the boil and add the lentils.
4. Cover and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the stock has been absorbed. Add a little more stock if necessary throughout. Season with sea salt and black pepper and add the spinach, heat for 1 minute (allow 10 minutes if frozen spinach).
5. EITHER:
(a) FRESH Mackerel - Heat the 1 tsp of oil in a large frying pan, place the mackerel fillets skin-side down in the pan and cook for 4-5 minutes until the skin is crisp. Turn over, season with black pepper and cook for a further 4-5 minutes until just beginning to flake.
(b) TINNED or Smoked Mackerel - chop into chunks and add to lentil pan for 1 minute to heat through.
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