The judges loved this great tasting, time saving meal which was entered by bite.co.nz member Belinda441 in our recent reader recipe competition to win an 8L Fagor Duo pressure cooker. The Bite team made it up and photographed it for you all – it is much too good not to share. While the lentils in Belinda's recipe here were cooked in 9 minutes, the judges noted that ours were cooked beautifully in 20 minutes.
Ingredients
| 1 | Onion, coarsely chopped |
| 3 | Garlic cloves |
| 1 Tbsp | Cumin seeds, whole |
| 1 Tbsp | Fresh ginger, minced |
| 1 ½ cups | Brown lentils (Main) |
| 1 kg | Chicken pieces, skin removed (Main) |
| 2 whole | Carrots, chopped |
| 3 ½ cups | Chicken stock (Main) |
| ½ tsp | Allspice |
| ½ tsp | Cinnamon, ground |
| ½ cup | Raisins |
| ¾ tsp | Salt |
| 310 g | Spinach, fresh or frozen |
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Directions
- Heat some oil in the pressure cooker and brown onion and garlic.
- Stir in cumin and ginger and fry 1 minute.
- Add lentils, chicken, carrots, chicken stock, allspice, cinnamon and raisins and salt. Stir well, lock lid in place and bring to high pressure. Cook for 9 minutes.
- Stir through spinach and serve with rice.
