Ready in 1 hour
From the book "World of the East Vegetarian cooking", by Madhur Jaffrey's
"Turned out good! Adding it to my recipe book for dinners I like. My BF insisted on adding salsa to his, I just added a touch of lemon to mine. Great!"- lorithegreat
86 people want to try | 92 have favorited
Separate the fresh spinach leaves and wash well. Do not discard the pinkist roots. Wash them as well. Bunch up a few leaves at a time and cut them crosswise into 2 o 3 pieces.
Cut the onion in half lengthwise, and then cut the halves into fine half rings.
Heat the oil in a heavy, wide, casserole-type pot over a medium flame. When hot, put in the onion and garlic. Stir and saute for 2 minutes. Now put in the lentils and 3 cups of water. Bring to a boil. Cover, lower heat and simmer about 25 minutes or until lentils are just tender. Add the spinach leaves and roots, salt and cumin. Stir to mix and bring to a simmer. Cover and simmer another 10 to 25 minutes or until spinach is tender and well mixed into the lentils. Stir gently a few times during this period. Put in the black pepper and mix again. This dish may easily be made ahead of time and reheated.
Nutrition info (per serving, 170g):
Total calories: 243
- 106 from fat
Total fat: 12g
- Saturated fat: 2g
- Polyunsat fat: 1g
- Mono fat: 8g
- Cholesterol: 0mg
- Sodium: 669mg
- Potassium: 873mg
Total Carbs: 25g
- Dietary fiber: 13g
- Sugars: 3g
- Other Carb: 22g
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lorithegreat 5 months agoTurned out good! Adding it to my recipe book for dinners I like. My BF insisted on adding salsa to his, I just added a touch of lemon to mine. Great!
DavidSarnowski 1 year agoVery simple to make. My 13 month old son loved it.
DavidSarnowski 1 year agoA simple, but tasty dish. Not too flashy, but delicious.
karenbail99 1 year agoEverone loved it
karleerin 1 year agoEasy and delicious!
Otterpond 3 years agoSimple and satisfying. I'll be making this very soon.
gilducha 3 years ago[I posted this recipe.]