Spiced Lentils And Spinach
Spiced Lentils and Spinach: A Flavorful Journey to India
Looking for a hearty, healthy, and incredibly flavorful dish? Our Spiced Lentils and Spinach recipe is a vibrant celebration of Indian cuisine, perfect for a comforting dinner or a light, satisfying lunch. This dish is packed with protein, fiber, and essential nutrients, making it a guilt-free indulgence you can enjoy any day of the week.
This recipe isn’t just about nourishment; it’s about experiencing a symphony of flavors. The earthy lentils are beautifully complemented by the freshness of spinach, all brought to life with aromatic ginger, a touch of heat from green chilies, and a bright finish of lime juice. It’s a dish that’s both comforting and invigorating.
What makes this recipe special?
- Simple Ingredients: We use readily available ingredients, making it easy to recreate this Indian classic in your own kitchen.
- One-Pot Wonder: Minimal cleanup! Most of the cooking happens in one heavy-bottomed pot or casserole dish.
- Versatile: Enjoy it as a main course with chapati, rice, or naan, or as a side dish to complement other Indian delicacies.
- Healthy & Nutritious: Lentils and spinach are nutritional powerhouses, providing a wealth of vitamins, minerals, and plant-based protein.
Tips for Success:
- Lentil Choice: We recommend brown lentils for their texture and flavor, but red lentils can be used for a quicker cooking time (though they will break down more).
- Spice Level: Adjust the amount of green chilies to your preference. Remove the seeds for a milder heat.
- Spinach Preparation: Thoroughly washing the spinach is crucial to remove any grit. Don’t skip this step!
- Simmering is Key: The long, slow simmer allows the flavors to meld together beautifully and ensures the lentils become incredibly tender.
Frequently Asked Questions:
- Can I make this vegan? Absolutely! Simply substitute the ghee with a plant-based oil like coconut oil or olive oil.
- Can I use frozen spinach? Yes, but be sure to thaw it completely and squeeze out any excess water before adding it to the dish.
- How long does this dish keep? Spiced Lentils and Spinach can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight!
- Can I freeze this dish? Yes, it freezes well. Allow it to cool completely before transferring it to a freezer-safe container.
- What sides go well with this dish? Chapati, naan, basmati rice, a simple raita (yogurt dip), or a refreshing salad are all excellent choices.
We hope you enjoy this delicious and authentic Spiced Lentils and Spinach recipe. It’s a dish that’s sure to become a staple in your kitchen!
Spiced Lentils And Spinach
Ingredients
- 8 oz brown lentils
- 2 3/4 lb spinach
- 6 tbsp ghee clarified butter
- 1 piece fresh ginger peeled and finely chopped
- 1 1/2 pieces green chilli peppers finely chopped
- 3 tbsp chopped coriander leaves
- 3 tbsp fresh lime juice
- scant 1 tsp salt
- some black pepper freshly ground
Instructions
- Rinse the lentils well in a sieve under running cold water. Place in a heavy-bottomed saucepan with 1 1/2 pints (900 ml) cold water and bring slowly to the boil, skimming off any scum that rises to the surface.
- Reduce the heat to very low, cover, leaving a gap for the steam to escape, and simmer gently for 1 hour.
- Pick over the spinach, trimming it and removing any large tough stalks (these can be used in soups and other dishes); only the leaves and tender stalks are used for this recipe. Wash very thoroughly in several changes of cold water; drain.
- Heat the ghee in a large, heavy-bottomed flameproof casserole dish and stir-fry the ginger and chilli pepper briefly over a moderately low heat; stir in the coriander and add the spinach. Continue stirring until the spinach has wilted.
- Add the lentils, together with their cooking water, scant 1 tsp salt, some freshly ground black pepper and stir once more. Cover tightly and reduce the heat to very low; simmer for about 30 minutes, stirring occasionally, by which time the lentils should be very tender.
- Taste and add a little more salt and pepper if needed, mix in the lime juice and continue cooking while stirring for 2 - 3 minutes before removing from the heat. Serve as part of an Indian meal or as the main course for a light lunch, with a refreshing salad and chapatis.
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