Spinach and Garlic Lentils - joe-possum/recipes GitHub Wiki
Ingredients
- One 2-inch piece ginger, finely chopped
- 1 serrano chile, thinly sliced, (remove seeds for less heat)
- 1 teaspoon ground turmeric
- 5 ounces baby spinach (about 4 tightly packed cups)
- Juice of 1/2 lemon
- Kosher salt
- 3 tablespoons unsalted butter
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon brown mustard seeds
- 1 pound split orange lentils (masoor dal), picked through and rinsed (about 2 1/4 cups)
- 1 medium tomato, chopped
- 3 cloves garlic, thinly sliced
Procedure
Combine the lentils, tomato, 2 cloves of garlic, ginger, serrano chile, turmeric and 6 cups water in a large saucepan. Bring to a high simmer and cook, occasionally whisking vigorously, until the lentils are tender and begin to fall apart and the mixture is like a thin porridge, 15 to 18 minutes. Add the spinach to the pan in batches and stir until wilted. Add the lemon juice and 1 1/2 teaspoons of salt. Remove from the heat.
Melt the butter in a small skillet over medium heat. Add the remaining clove of garlic and the cumin seeds and mustard seeds. Swirl until the garlic and is golden and fragrant, about 3 minutes.
Pour the lentils into a large serving bowl and drizzle with the garlic butter. Serve hot.