INGREDIENTS
1 tbsp
vegetable oil (or ghee)
1
stalk celery (diced)
1
onion (diced)
1
carrot (diced)
2 cloves
garlic
1 tbsp
ginger (grated)
1 tbsp
prepared Indian curry paste (such as Madras Curry by Patak's or similar)
2
litres/8cups chicken stock
200
g/1 cup red split lentils
100
g/1/2 cup basmati rice
2
chicken breasts or equivalent amount dark meat (cooked)
3
cubes/2/3 cup frozen spinach
1/2
lemon (juice of)
salt