1 onion
3 dl (1¼ cup) dried beluga or green lentils
250 g (9 oz) frozen spinach
2–3 cloves of garlic
25 g (1 oz) chili
1 tsp cumin
1 tsp ginger
1 tsp cardamom
1 vegetable bouillon cube
2 tsp salt
3 dl (1¼ cup) coconut milk
Oil
4 servings of rice
Cook the lentils according to the packet. Peel and finely chop the onion, garlic and chili. Heat the oil in a pot and sauté the cumin, ginger and cardamom for a few minutes. Add the onion, garlic and chili and sauté until the onion softens. Add the lentils, spinach, coconut milk, broth and salt to taste. Let it cook for 10–15 minutes. Serve with cooked rice.