Lentil with spinach
| Prep Time: 80 min | Serves: 3 |
| Cooking Time: 20 min | Yield: 900 gr aprox. |
From the book "World of the East Vegetarian cooking", by Madhur Jaffrey's
Ingredients
- 4 oz Fresh Raw Spinach
- 1/2 cup Onions
- 100 grm Lentils
- 1 clove Garlic
- 2 tbsp Extra Virgin Olive Oil
- 3/5 tsp Salt
- 1 tbsp Cumin Seed
- 1/4 tsp Spices, Ground Black Pepper
Directions
Separate the fresh spinach leaves and wash well. Do not discard the pinkist roots. Wash them as well. Bunch up a few leaves at a time and cut them crosswise into 2 o 3 pieces.
Cut the onion in half lengthwise, and then cut the halves into fine half rings.
Heat the oil in a heavy, wide, casserole-type pot over a medium flame. When hot, put in the onion and garlic. Stir and saute for 2 minutes. Now put in the lentils and 3 cups of water. Bring to a boil. Cover, lower heat and simmer about 25 minutes or until lentils are just tender. Add the spinach leaves and roots, salt and cumin. Stir to mix and bring to a simmer. Cover and simmer another 10 to 25 minutes or until spinach is tender and well mixed into the lentils. Stir gently a few times during this period. Put in the black pepper and mix again. This dish may easily be made ahead of time and reheated.