Lentils with spinach and ginger

  • 1 cup lentils, picked over, washed, and drained
  • 3 cups water
  • 6 Tbsp. vegetable oil 1–2 fresh, hot green chiles, finely sliced
  • 1 tsp. very finely grated fresh ginger
  • 1/2 well-packed cup chopped fresh coriander
  • 1 1/4 lb. fresh spinach, trimmed, washed and chopped
  • 2 tsp. salt Freshly ground black pepper
  • 2 Tbsp. lemon juice–or more, according to taste
  1. Put the lentils and the water into a heavy pot and bring to a boil. Cover, turn heat to low and simmer gently for 1 hour.
  2. Over a medium flame, heat the oil in a pot large enough to hold the spinach. When hot, put in the chiles and the ginger. Stir and fry for 10 seconds.
  3. Add the fresh coriander and the spinach to the oil mixture. Stir and cook until the spinach has wilted.
  4. Combine the lentils and the spinach mixture. Stir to mix and bring to a simmer. Cover and cook very gently for 25 minutes.
  5. Add the black pepper and lemon juice, stir to mix and cook uncovered for another 5 minutes. Check seasonings.
  • Serve with rice, pita or whatever.
  • Makes 6 servings.
  • One box of frozen spinach works fine.
  • Skimp on the oil, if you like.

From Steve and Nancy: Madhur Jaffrey’s Indian Cooking, p. 125

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