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Spicy Lentils & Spinach

1 1/4 cups of green split peas, washed
2 pounds of spinach
4 tablespoons of vegetable oil
1 onion, halved and sliced
1 teaspoon of grated root ginger
1 teaspoon of ground cumin
1/2 teaspoon of chili powder
1/2 teaspoon of ground coriander
2 garlic cloves, crushed
1 1/4 cups of vegetable bouillon
salt and pepper
cilantro sprigs and lime wedges, to garnish

Rinse the peas under cold running water. Transfer to a mixing bowl, cover with cold water and let soak for 2 hours. Drain well.

Meanwhile, cook the spinach in a large pan for 5 minutes until wilted. Drain well and chop coarsely.

Heat the oil in a large pan and sauté the onion, spices and garlic. Sauté for 2- 3 minutes, stirring well.

Add the split peas and spinach and stir in the bouillon. Cover and simmer for 10 - 15 minutes or until the split peas are cooked and the liquid has been absorbed. Season with salt and pepper to taste, garnish with sprigs of cilantro and wedges of lime to serve. Serves 4

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