Indian Lentils And Spinach
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
50
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Vegetable Oil2 cloves
Garlic (crushed)2 cups
Chicken Broth1 cup
Lentil1 cup
Water1.5 tsps
Ground Coriander1 tsp
Salt1 tsp
Ground Cumin1 tsp
Chili Powder1 tsp
Ground Ginger1 tsp
Ground Cinnamon1 tsp
Ground Turmeric1 tsp
Ground Cloves1 tsp
Cayenne Pepper1
Bay LeafDirections:
1
Heat oil in a heavy pan over medium heat
2
Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 minutes
3
Add minced garlic to onion; cook and stir until fragrant, about 1 minute more
4
Mix chicken broth, lentils, 1/2 cup water, crushed garlic, coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cinnamon, cloves, cayenne pepper, and bay leaf into onion mixture; bring to a boil
5
Cover pan, lower heat to medium-low, and simmer until lentils are soft, about 35 minutes
6
Place spinach in a microwave-safe bowl and add 1/4 cup water; heat in microwave for 5 minutes
7
Stir spinach and continue cooking in microwave until heated through, about 5 minutes more
8
Let spinach cool, about 5 minutes; drain water and squeeze excess water from spinach
9
Mix spinach into lentils; cover pan and simmer until heated through, about 10 minutes