Ready in 1 hour 50 minutes
From the book "World of the East Vegetarian cooking", by Madhur Jaffrey's
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
lorithegreat 3y 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 3y agoVery simple to make. My 13 month old son loved it.
DavidSarnowski 3y agoA simple, but tasty dish. Not too flashy, but delicious.
karenbail99 4y agoEverone loved it
karleerin 4y agoEasy and delicious!
Otterpond 6y agoSimple and satisfying. I'll be making this very soon.
gilducha 6y ago[I posted this recipe.]