This is a quick and easy store cupboard meal. And it is healthy, not only is it rich in dietary fibre as lentils provide a good source of potassium, calcium, zinc, niacin and vitamin K and iron too. Together with vitamin packed spinach and curry ingredients it makes for a cheap and nutritious meal which can be made in no time.

400g jar pre-cooked brown/red lentils
400g frozen spinach, defrosted
400g can tomatoes, liquidised
1 red onion, finely diced
2 cloves garlic, crushed and chopped
1″ piece Cinnamon/cassia bark
Bay leaf
2 tbs home-made curry powder
150ml vegetable stock
Bunch fresh coriander, roughly chopped
1 tbs oil
Chutney
Fresh lemon juice
Fresh coriander

Heat oil in deep sided frying pan over medium heat
Fry onion until soft, add the garlic and fry for one minute
Stir in curry powder and gently fry for one minute
Add cassia bark and bay leaf
Stir in tomatoes and stock, bring to the boil and reduce to a simmer for 10 minutes
Stir in lentils and gently heat through then do the same with the spinach
Stir in a couple of tablespoons of chutney of your choice (mine was fig and grape)
Remove from heat, drizzle with lemon juice, season and sprinkle with coriander.

Enjoy with naan bread.

Lentils