Spinach-and-Garlic Lentils
- Level: Easy
- Yield: about 9 cups
-
- Nutritional Analysis
- Per Serving
- Calories
- 260 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 10 milligrams
- Sodium
- 400 milligrams
- Carbohydrates
- 37 grams
- Dietary Fiber
- 9 grams
- Protein
- 16 grams
- Sugar
- 2 grams
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
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.