Curried Lentils With Spinach Recipes

INDIAN LENTIL CURRY WITH SPINACH

Steps:

• Combine the lentils, water and turmeric in a pot big enough to hold the spinach.
• Bring to a simmer and cook, covered, until the lentils disintegrate, about 40 minutes. Add a bit more water if needed. You are going for a thick puree consistency.
• Heat a skillet over medium heat.
• Add the oil. When the oil starts to shimmer, add the onion and cook until the edges of the onions start to brown.
• Stir in the green chili and garlic ginger paste and cook until the sputtering stops.
• Add the spice mix and cook for about 30 seconds, stirring constantly. This is the critical step. You don't want your spices to burn.
• Add the tomato paste and stir. Turn the heat down and let it simmer 3-4 minutes.
• Stir the tempering into the lentils. Add the salt and taste.
• Mix in the spinach, a bit at a time, letting it wilt into the dal. When all the spinach has been mixed in, cover and let simmer 5 minutes.
• Adjust the salt and serve. You are going to need more. For sure. So creep up on it. Add a bit. Stir. Taste. Add some more. Keep going until you get it where you want it.

CURRIED LENTILS AND SPINACH

Steps:

• If using raw lentils, rinse them and check for small stones. Combine in a roomy saucepan with plenty of water (at least 3 cups). Bring to a slow boil, then lower the heat, cover, and simmer until tender but still hold their shape, 30 to 35 minutes. Drain. If using canned lentils, drain and rinse.
• Heat the oil in a large skillet or stir-fry pan. Add the onion and garlic and sauté over medium-low heat until golden, about 6 to 8 minutes.
• Add the cooked or canned lentils, tomatoes, curry, cumin, ginger, cinnamon, and nutmeg. Return to a simmer and continue to cook over low heat for 10 minutes.
• Add the spinach (in batches if need be) and cook just until wilted, and stir in. Add the cilantro and season with salt and pepper. Serve at once over hot cooked grains or mashed potatoes.

CURRIED LENTILS WITH SPINACH

Steps:

• Wash lentils. Cook till tender but firm.
• Heat olive oil in large pot & when hot add garlic. Sautee for 1 minute. Add spinach leaves & steam till they wilt. Add lentils & rest of ingredients.
• Cover & simmer for 15 minutes.
• Serve over rice.

CURRIED LENTIL SOUP WITH SPINACH

Steps:

• In a large pot over medium heat, warm olive oil.
• Add onion, celery, carrot, garlic, and bay leaf. Saute until softened (about 5 minutes).
• Add tomatoes with juice, curry powder, lentils, and beef stock.
• Bring to a simmer. Cover partially and cook over medium-low heat until lentils are tender, stirring occasionally (about 30 minutes).
• Remove and discard bay leaf.
• Add salt and pepper to taste. Stir to mix well.
• Place spinach leaves into individual serving bowls.
• To serve, ladle soup into bowls with spinach.

CURRIED LENTIL AND SPINACH SOUP

Steps:

• Heat oil in heavy pot and sooknext four ingredients until golden, about 10 minutes.
• Stir in all spices and add water and lentils.
• Reduce heat and cook until lentils are tender, about 25 minutes.
• Add the spinach and cilantro and cook until wilted, about 5 minutes.
• Season with salt and pepper.
• Serve topped with a spoonful of yogurt.

CURRIED LENTIL AND SPINACH SOUP

Steps:

• Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. (Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm soup over medium heat, thinning with water if desired before serving.)
• Ladle soup into bowls. Top each serving with spoonful of yogurt.

CURRIED SPINACH AND LENTIL BAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cook chopped onion and garlic in olive oil in heatproof skillet over medium-low heat until trnaslucent.
• Stir in basmati rice, curry powder, salt and pepper and cook two more minutes.
• Add thawed and drained spinach, cooked lentils and coconut milk. Cover and bake 30-40 minutes.