Description
Spiced lentils with fresh spinach and ginger is so seriously good you won’t believe it’s an easy, healthy, vegetarian meal! Spinach, onions, jalapeno and tomatoes are sauteed with fresh ginger, then folded into Indian spiced lentils. Now this is meatless Monday inspiration!
Ingredients
Scale
Lentils
- 1 1/2 cups yellow mung lentils or orange lentils
- 4 cups of water
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne red pepper
Tempering
- 3 tablespoons vegetable oil
- 1 tablespoon butter
- 1 teaspoon cumin seeds
- 1 cup of chopped yellow onion
- 1 jalapeno, seeds and stem removed, finely diced
- 2 inch piece of ginger, peeled and grated, about 2 teaspoons
- 1 cup fresh tomatoes, diced (2 Roma tomatoes work well)
- 3 cups of fresh spinach, chopped
Instructions
- Rinse lentils well in fine mesh strainer, add to a large, high sided pan with 4 cups of water, salt, turmeric and cayenne. Bring to a boil, reduce heat to low, cover and simmer for 20-30 minutes until lentils are tender and starting to melt together.
- While the lentils are cooking prepare your ingredients for the tempering mixture and set them next to the stove.
- In another large sauté pan, heat the vegetable oil and butter over medium high heat. Add the cumin seeds and stir for 30 seconds, being careful to not burn them.
- Add the onion and jalapeno and sauté for 5 minutes to soften. Add the ginger, tomatoes and spinach and sauté for another 3-5 minutes. Remove from the heat.
- Once your lentils are done, add the tempering mixture and swirl in gently to combine. Serve immediately with rice.
