Spinach-and-Garlic Lentils

This bright and satisfying lentil side dish will make you forget you ever had a dull brown one. We use orange lentils, which cook fast, and finish the whole dish with a garlic-spice butter drizzled on top.

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
about 9 cups
Level:
Easy

NUTRITION INFO
Ingredients
  • 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
  • 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
Directions
  • 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.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Comfort Foods, Lightened Up