Ginger Lentils with Spinach

Rinse the lentils, simmer with the bay leaf spice in approx. 1 liter of water for 10-12 min. on low heat. Drain, rinse and drain, chop coarsely.

Peel garlic, squeeze through a press, fry briefly with ginger in white oil. Add carrots, spring onions, stirring until they fall together.

Roast sesame seeds in a frying pan without adding fat until golden brown. Add vegetables and lentils, over high heat mix the whole. Mix in the light soy sauce and sprinkle the sesame seeds on top.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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