Ingredients
- 1 brown onion, diced
- 2 carrots, peeled and diced
- 4 cloves garlic, sliced
- 2 sprigs rosemary, finely chopped
- ¼ cup extra virgin olive oil
- 1½ cup lentils, rinsed thoroughly
- 1 Tbsp Baharat
- 2 tsp ground turmeric
- 2 tsp ground saltbush
- 1½L chicken stock
- 100g vermicelli noodles
- sea salt flakes and freshly-ground black pepper
- juice of 2 lemons
- 4 cups Warrigal greens (or spinach leaves)
Instructions
Preparation time: 5 minutes
Cooking time: 45 minutes
Serves: 4-6
1 Sauté the onion, carrots, garlic and rosemary in half the olive oil in a large saucepan for 5 minutes, until lightly browned. Add the lentils, spices, saltbush and stock, then bring to a simmer. Cook for 25 minutes, then add the vermicelli and cook for a further 15 minutes. Season with salt and pepper, then stir in the lemon juice and Warrigal greens.