Name: Spinach-and-Garlic Lentils
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: about 9 cups
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

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.

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Spinach-and-Garlic Lentils

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