Spinach and Lentils

Spinach and Lentils
Staff Writer
Spinach and Lentils
Chandriga Chandraan

Spinach and Lentils

Here's a very simple yet healthy and delicious way to eat your greens. Serve this warm with rice or Indian roti for a complete vegetarian meal.

2
Servings
337
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon vegetable oil
  • 1 Teaspoon mustard seeds
  • 1 Teaspoon cumin seeds
  • 2 dried red chiles
  • 1/4 Cup sliced onions
  • 1 Thai green chile, slit down the middle
  • 1 Teaspoon minced garlic, smashed into a paste
  • 1 Teaspoon minced ginger, smashed into a paste
  • Salt, to taste
  • Pinch of turmeric
  • Pinch of asafoetida powder
  • 1/2 Pound spinach, chopped roughly
  • 1/2 Cup cooked lentils
  • 1 Cup basmati rice, cooked, or 2 pieces roti, for serving

Directions

Heat the oil in a pan over low heat. Add the mustard seeds, cumin seeds, and red chiles and fry until the mustard crackles, for 1-2 minutes. Add the onions, Thai chile, garlic, ginger, and a little salt, and cook until browned slightly.

Then, add the turmeric and asafoetida powder. Next, add the spinach and stir well to combine. Add the cooked lentils and cook for 3-4 minutes. Remove from the heat and serve warm with rice or roti.

Nutritional Facts

Total Fat
5g
7%
Sugar
4g
4%
Saturated Fat
1g
4%
Cholesterol
4mg
1%
Carbohydrate, by difference
63g
48%
Protein
15g
33%
Vitamin A, RAE
685µg
98%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
612µg
100%
Calcium, Ca
219mg
22%
Choline, total
32mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
8g
32%
Folate, total
173µg
43%
Iron, Fe
5mg
28%
Magnesium, Mg
174mg
54%
Manganese, Mn
3mg
100%
Niacin
2mg
14%
Phosphorus, P
300mg
43%
Selenium, Se
9µg
16%
Sodium, Na
440mg
29%
Water
213g
8%
Zinc, Zn
3mg
38%

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.