Red Lentils and Spinach in Masala Sauce
- Number of Servings: 4
Ingredients
To make paste, toast cumin and coriander seeds in skillet until fragrant. Use a mortar and pestle (or a spice grinder) to grind spices.
In a small food processor, add ginger and pulse until broken into small pieces. Add red pepper flakes, smoked paprika, cumin, coriander, garam marsala, and salt. Give a couple pulse to incorporate. Next, add nut oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.
Heat a skillet over medium heat. Melt coconut oil and add diced onion, cooking until translucent, 4-5 minutes. Add in minced garlic and cook for one more minute.
Stir in masala paste and cook for 1-2 minutes, then stir in stewed tomatoes and coconut milk. Stir together and bring to a boil.
Add in lentils and reduce heat to medium low. Cook, stirring often, until lentils are tender, 20-25 minutes. Remove from heat and fold in spinach.
Serve with your favorite grain, extra cilantro, and a dollop of greek yogurt.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user LORILIPS.
Masala Paste: 1ｽ teaspoons cumin seeds 1ｽ teaspoon coriander seeds 2″ piece ginger, peeled and cut into pieces 1-3 teaspoons red pepper flakes 1 tablespoons smoked paprika 2 teaspoons garam marsala 1 teaspoon salt 2 tablespoons peanut or other nut oil 2 tablespoons tomato paste ⅓ cup packed cilantro leaves 覧覧覧覧- 1 tablespoon coconut oil 1 small red onion, diced 2 cloves garlic, minced ⅓ cup masala paste 1 cup stewed tomatoes 1 cup coconut milk ｽ cup red lentils 2 handfuls spinach
To make paste, toast cumin and coriander seeds in skillet until fragrant. Use a mortar and pestle (or a spice grinder) to grind spices.
In a small food processor, add ginger and pulse until broken into small pieces. Add red pepper flakes, smoked paprika, cumin, coriander, garam marsala, and salt. Give a couple pulse to incorporate. Next, add nut oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.
Heat a skillet over medium heat. Melt coconut oil and add diced onion, cooking until translucent, 4-5 minutes. Add in minced garlic and cook for one more minute.
Stir in masala paste and cook for 1-2 minutes, then stir in stewed tomatoes and coconut milk. Stir together and bring to a boil.
Add in lentils and reduce heat to medium low. Cook, stirring often, until lentils are tender, 20-25 minutes. Remove from heat and fold in spinach.
Serve with your favorite grain, extra cilantro, and a dollop of greek yogurt.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user LORILIPS.
Nutritional Info Amount Per Serving
- Calories: 263.2
- Total Fat: 14.7 g
- Cholesterol: 0.0 mg
- Sodium: 820.0 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 4.8 g
- Protein: 9.8 g
Member Reviews