I love lentils and beans for obvious reasons and cook them very often, in one form or another because they are so versatile. For those who don’t, do please try specially if you are vegan; they are a source of vital nutrition, vitamins, protein and fibre, specially if you use the lentils with the skins on, like green or brown lentils. Add a handful of spinach and voila! complete delicious meal served with steamed rice (link for rice) and a helping of your favourite salad.
I used French green lentils (smaller and speckled known as Puy) but you could use the usual slightly larger, lighter green lentils too. Here is a link briefly explaining green lentils. Puy lentils with spinach is so quick and simple; another reason to make it a regular feature on your menu.
150 grams Puy lentils (no need to soak)
3-4 cloves garlic, chopped
1 inch piece ginger, chopped
1 teaspoon turmeric
Little chilli powder (optional, I didn’t use any)
100 grams fresh or frozen spinach
½ teaspoon dried oregano
2-3 tablespoons oil
1 large onion, sliced
1 teaspoon cumin seeds
- Wash and cook the dal with all the spices and salt in 700ml water – about 30-35 minutes
- When the lentils are cooked and the dal is thickish, add the spinach and cook for a further 10 minutes.
- Adjust the consistency of the dal when you add the spinach – if you like it thinner, add a little more water
- For tadka: Heat the oil and add cumin seeds. Give it 30 seconds and add onions and fry until golden
- Pour fried onions and cumin on the dal and serve with rice – I made some aloo gobi too and dinner was served, with a flourish!