Tuesday, May 1, 2007

East Indian Spinach and Lentils

In a large saucepan, brown in 3T oil over medium-low heat:
1 large onion, chopped

Add and brown lightly:
4 cloves garlic, minced
2T ginger root, finely chopped

Stir in, being careful not to burn:
2t whole cumin seed
2t curry powder
2t salt
1 fresh hot chili pepper, seeded, chopped (I skip that)

Stir in, coating with spice mixture:
2c red lentils, rinsed (have used brown lentils)
Add
5 1/2-6c water
5 large potatoes, peeled and slice (optional)
1 bunch spinach, chopped (may use frozen)
Bring to a boil. Reduce heat and simmer, partially covered, until lentils and potatoes are tender. Place in serving dish and sprinkle over top:
2T cilantro, chopped

Serve with hot rice, tomato and cucumber slices.

This recipe is from Extending the Table . . .A World Community Cookbook

Edited to add amount of water.

3 comments:

Litzinger said...

Thank you, thank you! You are very sweet! I can not wait to make this.

Angela
angelaskitchen.com

Melkhi said...

Hi

I bookmarked this recipe because it looks really good. I'm in the middle of making it right now but just realized that it does not say how much liquid, and is it just water or water and tomatoes? I added one can of tomatoes plus water and will see what happens! Thanks

Bo Tai-tai said...

Sorry about that - Didn't add the water. We were out of town and just now checking email. It should be 5 1/2 to 6 cups of water.

Hope you enjoy.