Yellow Lentils-Garlicky with Spinach Recipe
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 351.3
- Total Fat: 9.6 g
- Cholesterol: 0.0 mg
- Sodium: 18.6 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.8 g
- Protein: 1.6 g
IntroductionVery aromatic and flavorful lentil dish
This one is finger licking good Very aromatic and flavorful lentil dish
This one is finger licking good
1 small cup Yellow Lentils
2 cups chopped and tightly packed spinach
1 onion, chopped
1 tomato, chopped
2 green chillis, slit lengthwise
3 garlic cloves (for garnish), finely sliced, saute lightly til aromatic-set aside
1 1/2 cups water, approx
1/2 tsp finely chopped ginger
1/2 tsp red chilli pwd
big pinch turmeric pwd
salt to taste
1/2 tsp cumin seeds
2 garlic cloves, finely chopped
1 tbsp ghee/or olive oil
Serve with hot rotis (traditional flat bread) or white rice.
Tips for cooking lentils.
The most reliable way to cook perfectly tender lentils is to bring them to a rapid simmering near boil, and then reduce the heat to low for the rest of cooking. You want to see just a few bubbles in the water and some gentle movement in the lentils. They will plump up nicely without splitting their skins or becoming mushy.
Wait to add the salt or any acidic ingredients until the lentils are done cooking
Wash and sort lentils
In a covered pot add 1 1/2 to 2 cups of water to yellow lentils and cook about 20 minutes (until lentils are almost but not fully cooked).
While Lentils are cooking,
Heat olive oil or ghee to a heavy bottomed vessel, add cumin seeds and as they splutter, add garlic and ginger and stir fry for few seconds.
Add the chopped onions and saute for 3-4 mts.
Add red chilli pwd, turmeric pwd and stir.
Add the chopped spinache and saute for 4 mts.
Add chopped tomato and saute for another 3 mts.
Add the cooked lentils and stir.
Cook on slow to medium flame for 8-10 mts without lid or till you get the consistency of your choice.
Add salt to taste.
Garnish with sauteed garlic slices.
Serve with hot rotis or white rice.
Serving Size: divide into 4 equal servings
Number of Servings: 4
Recipe submitted by SparkPeople user DANDELIONWINE_O.
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