Spinach and Lentils

Staff Writer
Spinach and Lentils
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
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.

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.

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