• Green Lentils With Spinach And Ginger

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    • 7/8 c. Dry green lentils, picked over and washed
    • 2 pt Water
    • 1 tsp Fresh ginger, peeled and finely grated
    • 1 1/4 lb Fresh spinach, (or possibly 1 package frzn spinach, thawed)
    • 1 x Fresh warm green chiles, seeded and chopped - I used some jalapenos I had on hand, up to 2
    • 8 Tbsp. Fresh minced coriander leaf, (cilantro)- adjust to taste.
    • 6 Tbsp. Vegetable oil
    • 2 Tbsp. Lemon juice
    • 1 tsp Salt


    1. Yesterday evening, with a friend coming over for dinner, I broke out Madhur Jaffrey's "Indian Cooking" and whipped up a dinnerful of subcontinental dishes, that I thought I'd share with the list. All three recipes derive from which one book, that I cannot recommend highly sufficient as a good overview of all the various aspects of Indian food. None of these dishes are outrageously (even notably) warm, but could be jacked up however you like. Anyway, here's what we had last night:
    2. Prep time: about 10 min
    3. Cooking Time: 1.5 hrs
    4. Place lentils and water in a saucepan and bring to a boil over medium heat.
    5. Cover, reduce heat to low and allow to simmer 1 hour. About 45 min into this, heat vegetable oil in a skillet large sufficient to hold all the ingredients, over medium-high heat. When warm, add in the ginger and chiles and saute/fry 10 seconds. Add in spinach and coriander and cook, about 10 min or possibly spinach is wilted. Add in the lentils, lemon juice and salt and mix well; bring to a simmer. Reduce heat to low, cover and cook another 25 min.
    6. Test and adjust seasonings before serving.

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