Lentils with Spinach

Methods/steps

1. Separate the spinach leaves and wash well.
2. Don’t throw away the stalks, just trim off the ends.
3. Bunch up the leaves and cut them crosswise into 1½cm/½inch strips.
4. Cut the onion in half lengthwise, pull of the peel (but leave the root end on).
5. Then slice the onion into fine rings.
6. Heat the oil in a heavy wide pan over a medium heat.
7. Put in the onion, stir and fry for a minute and then add the garlic. Continue frying for another minute.
8. Put the lentils into a strainer and check there are no stones or bits of grit.
9. Hold under the cold tap to wash, then drain well and add to the pan.
10. Stir well and add the water.
11. Bring to the boil, then lower the heat so that the liquid simmers, cover the pan and cook for 30 minutes.
12. Taste to see whether the lentils are soft – if not, then cook a little longer. They should not be mushy!
13. Now add the prepared spinach, cumin and salt.
14. Stir to mix well, and bring back to a simmer.
15. Cover the pan and cook for a further 10-15 minutes, stirring from time to time.
16. Add the black pepper, mix well and taste, adjusting the seasoning if you require it.