A tub of nettle tips/wild garlic
Onion (White and spring onions)
Few garlic cloves
Tin of coconut milk
Seasoning and spices – cumin, mustard seeds, S&P
Sautée the onion, garlic and spring onion in butter/oil and add spices.
Once these are cooked, wash and add lentils, stock and coconut milk.
Cook gently until soft (about 45mins) and then add washed nettle leaves.
Cook further until leaves are wilted.
Serve with fresh chilli and fresh wild garlic.